Ingredients:
3 cups cooked long grain rice
4-5 cups diced cooked chicken
1/2 cup light Miracle Whip
1 can cream of mushroom soup
2 tbsp lemon juice
1 tbsp Dijon mustard
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup sliced almonds
1 can sliced water chestnuts
1/2 tsp pepper
3 cups crushed cornflakes cereal
1/2 cup sliced almonds
Method:
Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish. In a large bowl, stir together the rice, chicken, miracle whip, mushroom soup, lemon juice, Dijon mustard, onion, celery, almonds, water chestnuts and pepper. Mix well. Transfer mixture to the prepared baking dish. In a medium size bowl, toss the cornflakes and almonds together. Spread evenly over the casserole. Bake for 35-45 minutes or until lightly browned. Serve hot with broccoli and sliced carrots.
Chef’s tip: You can easily substitute cream of chicken soup for the cream of mushroom soup. I’ve also substituted Frosted Flakes for the cornflakes too!
