This Chicken and Rice Casserole is another family favorite.
Cook and season 1 to 1 1/2 lbs of chicken. Shred.
Add all the following ingredients together in a 9x13 glass Pyrex dish:
1 cup celery (optional)
1 T. minced onion
2 cups minute rice
1 T. lemon juice
2 cans Cream of Chicken Soup
1 cup mayonnaise
Combine the mixture with the cooked chicken. This may sit in the refrigerator overnight if you want. Top with ½ cup crushed corn flakes mixed together with 3 T. margarine. Sprinkle with slivered almonds. Bake for 30-45 minutes at 350 degrees, covered.
Ingredients: celery, minute rice, cream of chicken soup, onion, lemon juice, mayonnaise, chicken, corn flakes and slivered almonds.
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