You like creamy, he likes crunchy. Sound familiar? Well, you BOTH will love this dish!
1 cup chopped celery
1 tbsp butter
2 cups cubed cooked chicken
1-1/2 cups cooked rice
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
3/4 cup mayonnaise
1 can (8 oz) sliced water chesnuts, drained
1/2 cup sliced almonds
2 tbsp chopped onion
Salt and pepper to taste
TOPPING:
1 tbsp butter, melted
1/2 cup crushed cornflakes
Sliced almonds, optional
In a skillet, saute celery in butter until tender. Remove from the heat; add the next nine ingredients. Spoon into an ungreased 2-1/2 qt. baking dish.
Combine the melted butter and cornflakes; sprinkle on top of casserole. Sprinkle with additional almonds if desired. Bake uncovered at 350 for 30 minutes.
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