INGREDIENTS:
2 1/2 cup cooked chicken, diced 1 cup celery, diced 1 cup fresh mushrooms, sliced 1 tbsp onion, minced 1 tsp lemon juice 1/2 tsp rosemary, crushed 1/4 tsp pepper 8 oz water chestnuts, drain, slice 1 cup rice, cooked 3/4 cup mayonnaise 1 can cream of chicken soup, undil 3 tbsp margarine 1/2 cup cornflake crumbs 1/2 cup almonds, slivered
PREPARATION:
In a large bowl, combine chicken, celery, mushrooms, onions, lemon juice, spices, water chestnuts and rice. Blend mayonnaise and soup; toss with chicken mixture. Spoon into a 2 qt. casserole. In a skillet, melt butter and combine with the cornflakes and almonds. Cook until lightly browned. Top casserole with crumb mixture. Bake at 350f for 30 minutes.
2 1/2 cup cooked chicken, diced 1 cup celery, diced 1 cup fresh mushrooms, sliced 1 tbsp onion, minced 1 tsp lemon juice 1/2 tsp rosemary, crushed 1/4 tsp pepper 8 oz water chestnuts, drain, slice 1 cup rice, cooked 3/4 cup mayonnaise 1 can cream of chicken soup, undil 3 tbsp margarine 1/2 cup cornflake crumbs 1/2 cup almonds, slivered
PREPARATION:
In a large bowl, combine chicken, celery, mushrooms, onions, lemon juice, spices, water chestnuts and rice. Blend mayonnaise and soup; toss with chicken mixture. Spoon into a 2 qt. casserole. In a skillet, melt butter and combine with the cornflakes and almonds. Cook until lightly browned. Top casserole with crumb mixture. Bake at 350f for 30 minutes.
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