CRUNCHY CHICKEN CASSEROLE

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Crunchy Chicken Casserole image

The water chestnuts and sliced almonds gives this dish a nice "crunch". I cook the chicken and rice the day before I plan to serve. Then the next day, I just throw it all together and bake. Serve this casserole with a side dish of cooked broccoli. Makes a wonderful meal.

Provided by Merlot

Categories     Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

1 cup chopped celery
1 tablespoon butter or 1 tablespoon margarine
3 cups cubed cooked chicken breasts
1 1/2 cups cooked rice
1 (10 3/4 ounce) can cream of chicken soup, undiluted
3/4 cup mayonnaise (NOT Miracle Whip)
1 (8 ounce) can sliced water chestnuts, drained (Cut each water chestnut slice into quarters if you prefer them in smaller pieces)
1/2 cup sliced almonds
2 tablespoons chopped onions
salt & pepper
1 tablespoon melted butter or 1 tablespoon margarine
1/2 cup crushed corn flakes

Steps:

  • In a skillet, saute' the celery in butter until tender.
  • Remove from heat and add the next 8 ingredients.
  • Spoon into an ungreased 2 1/2 quart baking dish.
  • Combine melted butter& cornflakes.
  • Sprinkle on top.
  • Bake 350 degrees F for 30 minutes.

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