Crispy Chicken And Rice Casserole

• 1 c. uncooked long-grain rice
• 2 c. chopped cooked chicken
• 2 (10 1/2 oz.) cans cream of mushroom soup
• 1 (8 oz.) can sliced water chestnuts, drained
• 1 (3 1/2 oz.) can sliced mushrooms, drained
• 1 c. chopped celery
• 3/4 c. mayonnaise
• 1 small onion, chopped
• 1/2 c. sliced almonds
• 1 Tbsp. lemon juice
• 1 tsp. salt
• 1 c. crushed cornflakes
• chopped fresh parsley (garnish)

1. Cook rice according to package directions. Stir together the cooked rice and next 10 ingredients in a bowl. Spoon into a lightly greased 13 x 9-inch baking dish. Sprinkle evenly with cereal. Bake at 350u0b0 for 30 minutes or until golden and bubbly. Garnish if desired.

longgrain rice, chicken, cream of mushroom soup, water chestnuts, mushrooms, celery, mayonnaise, onion, almonds, lemon juice, salt, cornflakes, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=38875 (may not work)