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.
