Crunchy Chicken Casserole - My Favorite!

Crunchy Chicken Casserole
Original casserole published in
Taste of Home Magazine by Michelle Wise called Hot Chicken Salad

CRUNCHY CHICKEN CASSEROLE     

(My friend, Shirley Siddall gave me this recipe) SERVES 5-6 people

* Note - I half this recipe for 1-2 people

2 cups cooked chicken, diced   

 1 cup celery, diced

½ cup onion, diced

1 can sliced water chestnuts, cut in slivers

¾ cup mayonnaise (Dukes is GF)

1 can cream of chicken soup

1½ - 2 cups cooked rice

½ cup slivered almonds (or more)

1 cup sliced fresh mushrooms  (optional) 

TOPPING - 1½ Tbs butter, 1 cup crushed cornflakes, ½ cup slivered almonds

Cut water chestnuts in strips. Mix first 8 ingredients (+ mushrooms if using) & put in casserole dish. Mix topping ingredients & spread on top. Bake at 350º  30-40 mins.

Enjoy this tasty casserole! Leftovers are great!

Crunchy Chicken Casserole