Crispy Chicken & Rice Casserole

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 cup uncooked long-grain rice
• 2 cups chopped cooked chicken
• 2 (10 1/2 ounce) cans cream of mushroom soup or 2 (10 1/2 ounce) cans cream of chicken soup or 2 (10 1/2 ounce) cans cream of celery soup
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 (3 1/2 ounce) can sliced mushrooms, drained
• 1 cup chopped celery
• 3/4 cup mayonnaise
• 1 small onion, chopped
• 1/2 cup sliced almonds
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 cup crushed corn flakes cereal
• chopped fresh parsley, for garnish

Recipe

• 1 cook rice according to package directions.
• 2 stir together cooked rice and next 10 ingredients in a bowl.
• 3 spoon into a lightly greased 13- x 9-inch baking dish.
• 4 sprinkle evenly with cereal.
• 5 bake at 350?
• 6 for 30 minutes (i bake it longer) or until golden and bubbly.
• 7 garnish, if desired.
• 8 note: freeze casserole up to 1 month, if desired.
• 9 thaw casserole in refrigerator overnight.
• 10 bake, covered with aluminum foil, at 350?
• 11 for 45 minutes.
• 12 remove foil, and bake 15 minutes more or until thoroughly heated.