Chicken Casserole

• 3 cups cooked chicken, chopped
• 2 cups wild rice, cooked
• 2 (10 3/4 ounce) cans cream of mushroom soup
• 1 (10 ounce) canof veg-all vegetables
• 1 12 cups celery, chopped
• 1 12 cups white onions, diced
• 1 cup mayonnaise
• 12 cup sliced almonds
• 12 cup chicken broth
• tollhouse buttery cracker, crushed, 1 sleeve of
• 14 cup butter, melted

1. Preheat oven to 350'
2. Lightly spray a 13x9 baking dish with Pam cooking oil spray.
3. In a large bowl, combine chicken, rice, soup, veg-all vegetables, celery, onion, mayonnaise almonds and chicken broth.
4. Spread mixture into the prepared baking dish.
5. In a small bowl combine crushed buttery crackers with the melted butter.
6. Combine gently to coat.
7. Sprinkle cracker crumbs over casserole and bake for 45 minutes or until lightly golden brown and bubbly.
8. NOTE: This casserole can be covered and chilled overnight.
9. Be sure to bring to room temperature before baking.

chicken, wild rice, cream of mushroom soup, vegetables, celery, white onions, mayonnaise, almonds, chicken broth, buttery cracker, butter

Taken from www.food.com/recipe/chicken-casserole-312242 (may not work)