- 4 cups bite-size cooked chicken
- 2 cups chopped celery (bite-size)
- 2 cans sliced water chestnuts (8oz. each)
- 2 cups cooked rice
- 2 cans cream of chicken soup, undiluted
- 1 1/2 cups mayonnaise
- 2 tsp. chopped onion
- 2 tsp. lemon juice
- 2 tsp. salt
Toss together and spread in 9x13 inch pan. Melt one stick margarine. Add 2 cups whole cornflakes and 1 cup slivered or sliced almonds. Spoon over chicken mixture. Bake 350 degrees F for 45 minutes.
By Robin from Washington, IA
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