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Wednesday, August 19, 2009

Chicken Almond Casserole

3 chicken breasts cooked and diced

1 C celery

2 tbsp Minced onion

2 cans cream of chicken soup

1 1/2 C mayo

2 tbsp Lemon juice

2 2/3 C instant rice

1-13 oz can canned milk

Mix together. Pour into a large, greased casserole dish.


3 C corn flakes 1/4 C butter (melted)

1/2 C almonds

Mix together and place on top of casserole. Cover with foil. Bake at 300° for 1 hour. Take foil off and bake for another 15 min to brown the top. * Best if made the night before and refrigerated overnight.

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