What to do with leftover Thanksgiving Turkey?
Substitute it for Chicken in this oh-so-delicious
Crunchy Chicken Casserole!
Ingredients
- 1 cup chopped celery
- 1 tablespoon butter
- 2 cups cubed cooked chicken
- 1-1/2 cups cooked rice
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 3/4 cup mayonnaise
- 1 can (8 ounces) sliced water chestnuts; drained
- 1/2 cup sliced almonds
- 2 tablespoons chopped onion
- Salt and pepper to taste
TOPPING:
- 1 tablespoon butter, melted
- 1/2 cup crushed cornflakes
- Sliced almonds, optional
Directions
- In a skillet, saute celery in butter until tender. Remove from the heat; add the next nine ingredients. Spoon into an ungreased 2-1/2-qt. baking dish.
- Combine melted butter and cornflakes; sprinkle on top of casserole. Sprinkle with almonds if desired. Bake, uncovered, at 350° for 30 minutes.
