CHICKEN CASSEROLE

April 21, 2010

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Casseroles Poultry

1 Chicken — deboned, cut up

OR

2 cups chicken breasts — cooked and cut up
(2 to 3)
1 can Cream of celery soup
1 cup celery
1 cup rice — cook in chicken
broth
3/4 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon onion — finely chopped
Topping:
1 cup corn flakes
1 cup slivered almonds
1/2 cup butter — melted

Place all ingredients but topping in large casserole dish and bake at 350 degrees for 30 minutes or until bubbling. Mix topping. Then remove from oven and spread on topping. Bake 10 more minutes.


Per Serving (excluding unknown items): 951 Calories; 73g Fat (68.5% calories from fat); 48g Protein; 27g Carbohydrate; 2g Dietary Fiber; 240mg Cholesterol; 566mg Sodium. Exchanges: 1 1/2 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 1/2 Fat.

NOTES: From Jackson, MS

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