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