Chicken and Wild Rice Casserole W/ Crunchy Topping

• 2 -3 chicken breasts, diced (1 1/2 to 2 cups)
• 110 12 ounces cream of chicken soup
• 1 (4 ounce) box long grain and wild rice blend (I use Rice A Roni)
• 34 cup mayonnaise
• 1 cup chopped celery
• 1 cup Special K cereal
• 4 tablespoons chopped onions
• 3 tablespoons melted butter
• 14 cup slivered almonds

1. Cook chicken breast, cool and dice.
2. Reserve stock.
3. Cook rice according to package directions, using chicken stock in place of water.
4. Saute celery and onion.
5. Combine chicken, rice, celery and onion.
6. Add undiluted chicken soup and mayo.
7. Put in 7 1/2 x 11 inch baking dish.
8. Mix melted butter and Special K. Sprinkle over top along with almonds.
9. Bake at 325 degrees for 45 minutes to 1 hour.
10. Enjoy!

chicken breasts, cream of chicken soup, long grain, mayonnaise, celery, cereal, onions, butter, almonds

Taken from www.food.com/recipe/chicken-and-wild-rice-casserole-w-crunchy-topping-363617 (may not work)