Chicken Almondine

Posted by Judy Taylor on

This is a great recipe that you can prepare the night before and cook the next day.  I double this recipe for my family.

 

 

INGREDIENTS:

 

*2-1/2 cups diced cooked chicken

*1 cup diced celery (par boil in chicken broth)

*1 cup cooked minute rice

*1 can cream of chicken soup

*3/4 cup Helman's mayonaise

*1 Tablespoon minced onion

*1 Tablespoon lemon juice

*1/2 Tablespoon salt

 

 

DIRECTIONS:

 

1--Mix all ingredients & pour into 8"x8" glass baking dish.

2--Mix Topping:  1 cup corn flakes

                           1/2 cup slivered almonds

                           1/2 stick melted butter

 

3--Spread topping on top of casserole and bake at 375 degrees for 30 minutes.  Like I say, I always double this recipe and put in a larger dish.  Can refrigerate overnight before cooking, but wait to add topping until next day when you are ready to bake.  

 


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