Almond Chicken Casserole Ii

• 2 cups uncooked long-grain rice
• 1/2 tablespoon butter
• 4 tablespoons chopped onion
• 2 cups diced celery
• 3 cups cooked, chopped chicken breast meat
• 1 cup mayonnaise
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup blanched slivered almonds
• 1 cup crushed cornflake crumbs
• 2 tablespoons butter

1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside. Melt 1/2 tablespoon butter in a medium skillet over medium heat; saute onion and celery until soft.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Combine the chicken, rice, onion and celery in a 9x13 inch baking dish. Stir in mayonnaise and soup, then almonds. Top with crushed cornflakes and 2 tablespoons butter.
4. Bake in preheated oven for 45 minutes, until golden brown.

longgrain rice, butter, onion, celery, chicken breast meat, mayonnaise, condensed cream, blanched slivered almonds, cornflake crumbs, butter

Taken from www.allrecipes.com/recipe/24779/almond-chicken-casserole-ii/ (may not work)