Chicken and Rice Casserole by Jackie

Posted by carsimulator on Friday, September 5, 2008

Ingredients:
4 cups diced, cooked chicken*
4 cups cooked rice
½ c. celery
½ c. diced onions
2 cans cream of chicken soup**
¼ c. mayonnaise
1 Tbsp. Lemon juice

Topping:
2 c. crushed cornflakes
3-6 Tbsp. Butter

Assembly:
Sauté onions and celery.
Combine chicken, soup, mayo, and lemon juice. Mix in rice. Add sautéed onion and celery.
Place in 9x13 baking dish.
Top with crushed cornflakes and crumbled butter.

Serving Day:
Thaw completely. Bake at 400 until heated through (about 45 minutes). If cornflakes start to turn too brown, lay a piece of foil over dish until done.

*I seasoned the chicken with poultry seasoning and baked it.
**I made the cream of chicken soup from scratch using the recipe on this link: http://www.tammysrecipes.com/homemade_cream_chicken_soup.