Crispy Crunchy Chicken Casserole

I enjoy a little texture in a casserole and the water chestnuts along with the celery and almonds make this dish live up to its name. If you prefer a softer bite, just saute the onions and celery before adding them to the casserole. This didn't last long at our house...which is a good thing. As you can probably guess, I cook a LOT here and leftovers can add up FAST! Fortunately, this didn't. It doesn't make a ton...I fed 5 adults with enough leftover to go in IT Guy's lunch the next day. The best part...it's easy to throw together. I used a rotisserie chicken but you can used canned or a chicken you've cooked yourself. Any way you slice it....or cook it....it's a great dish!



Crispy Crunchy Chicken Casserole



1 cup uncooked rice – cooked according to package directions
2 cups chopped cooked chicken
2 10-ounce cans cream of mushroom or cream of chicken soup
1 8-ounce can sliced water chestnuts
1 cup chopped celery
1 cup mayonnaise
1 small onion, chopped
½ cup sliced almonds
1 tablespoon lemon juice
1 teaspoon salt
½ teaspoon pepper
1 cup crushed corn flakes cereal

Stir together cooked rice and next ten ingredients. Spoon into a greased casserole dish. Sprinkle with crushed corn flakes.

Bake at 350 for about 30 minutes until hot and bubbly.



Here's what you'll need. I used cream of mushroom but you can use cream of chicken or cream of celery. Or a combo.



Dump everything...except the corn flakes...in a bowl. Mix it up then transfer it to a greased casserole. Sprinkle with the corn flakes then bake it up!!





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