| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Salads, Main dish, Poultry |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Cooked chicken; diced |
| 1 |
c |
Celery; diced |
| 1 |
c |
Fresh mushrooms; sliced |
| 1 |
tb |
Onion; minced |
| 1 |
ts |
Lemon juice |
| 1/2 |
ts |
Rosemary; crushed |
| 1/4 |
ts |
Pepper |
| 8 |
oz |
Water chestnuts; drain,slice |
| 1 |
c |
Rice; cooked |
| 3/4 |
c |
Mayonnaise |
| 1 |
cn |
Cream of chicken soup; undil |
| 3 |
tb |
Margarine |
| 1/2 |
c |
Cornflake crumbs |
| 1/2 |
c |
Almonds; slivered |
INSTRUCTIONS
In a large bowl, combine chicken, celery, mushrooms, onions, lemon juice,
spices, water chestnuts and rice. Blend mayonnaise and soup; toss with
chicken mixture. Spoon into a 2 qt. casserole. In a skillet, melt butter
and combine with the cornflakes and almonds. Cook until lightly browned.
Top casserole with crumb mixture. Bake at 350F for 30 minutes. One serving
(of 6) = @ 270 calories. This is a recipe of Michelle Wise, Spring Mills,
Penn., reformated and brought to you by Judy Lausch DGSV43A. A great
luncheon dish.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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