Recipe Almond Chicken Casserole II (Chicken)

Required Ingredients:

• 2 cups uncooked long-grain rice
• 1/2 tablespoon butter
• 4 tablespoons chopped onion
• 2 cups diced celery
• 3 cups cooked, chopped chicken breast meat
• 1 cup mayonnaise
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup blanched slivered almonds
• 1 cup crushed cornflake crumbs
• 2 tablespoons butter

Preparing/Cooking:

• In a saucepan bring water to a boil.
• Add rice and stir.
• Reduce heat, cover and simmer for 20 minutes.
• Set aside.
• Melt 1/2 tablespoon butter in a medium skillet over medium heat; saute onion and celery until soft.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine the chicken, rice, onion and celery in a 9x13 inch baking dish.
• Stir in mayonnaise and soup, then almonds.
• Top with crushed cornflakes and 2 tablespoons butter.
• Bake in preheated oven for 45 minutes, until golden brown.

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