Ingredients
-
1
-
2
-
2
-
1
-
1
-
1
-
3/4
-
1
-
1/2
-
1
-
1
-
1
-
-
-
Directions
Crispy Chicken & Rice Casserole, This recipe is absolutley delicious! It is not only tasty but has a wonderful crunchy texture with the almonds, water chestnuts & cornflakes cereal Recipe is from Southern Living, SEPTEMBER 2003, Honestly, this wasn’t a hit with my family The kids thought there was too much onion and I wasn’t crazy about the texture It wasn’t cheap to make, with all the various ingredients, so I was sad to have it not be eaten , I changed a few things in this recipe but used it as a guide for what I was looking for used one can cream of chicken soup and replaced second can with a cup of sour cream I also used fresh mushrooms, zucchini and scallions whih I sauted first I omitted celery, but added some diced pimento I sprinkled the top with crumbled buttery crackers I did not spice it up as I made it for elderly women Well it was a hit!My friend said it was a keeper
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Steps
|
1
Done
|
Cook Rice According to Package Directions. |
|
2
Done
|
Stir Together Cooked Rice and Next 10 Ingredients in a Bowl. |
|
3
Done
|
Spoon Into a Lightly Greased 13- X 9-Inch Baking Dish. |
|
4
Done
|
Sprinkle Evenly With Cereal. |
|
5
Done
|
Bake at 350? |
|
6
Done
|
For 30 Minutes (i Bake It Longer) or Until Golden and Bubbly. |
|
7
Done
|
Garnish, If Desired. |
|
8
Done
|
Note: Freeze Casserole Up to 1 Month, If Desired. |
|
9
Done
|
Thaw Casserole in Refrigerator Overnight. |
|
10
Done
|
Bake, Covered With Aluminum Foil, at 350? |
|
11
Done
|
For 45 Minutes. |
|
12
Done
|
Remove Foil, and Bake 15 Minutes More or Until Thoroughly Heated. |
