Friday, December 18, 2009

Aunt Karen's Rice and Chicken Casserole

First, cook enough rice to go on the bottom of a 9X13 pan.  (I do 1 1/2 cups dry rice cooked according to directions, which makes abt. 3 cups rice, but some may like less rice.)

2 C. Chicken or turkey, cooked and diced

1 C. Celery, diced

1 small can mushrooms, or abt. 1/3 cup fresh mushrooms, diced

1 Tblspn. Onion, minced

1 Tblspn. Lemon juice

1/2 tsp. salt

1 C. Mayonnaise

1 small can sliced water chestnuts (opt.)

Combine and put over rice.

Top with:  1/3 to 1/2 cups bread crumbs or cornflake crumbs, 1/2 C. sliced or slivered almonds, and either 1 Cup grated cheese or 1/4 to 1/3 C. melted margerine.

Bake at 350 dgrees for about 30 minutes.