Almond Chicken Casserole



INGREDIENTS:

2 cups uncooked long-grain rice

1/2 tablespoon butter

4 tablespoons chopped onion

2 cups diced celery

3 cups cooked, chopped chicken breast meat

1 cup mayonnaise

1 (10.75 ounce) can condensed
cream of chicken soup

1/2 cup blanched slivered almonds

1 cup crushed cornflake crumbs

2 tablespoons butter

DIRECTIONS:

1. In a saucepan bring water to a boil. Add rice and
stir. Reduce heat, cover and simmer for 20 minutes.
Set aside. Melt 1/2 tablespoon butter in a medium
skillet over medium heat; saute onion and celery until
soft.

2. Preheat oven to 350 degrees F (175 degrees C).

3. Combine the chicken, rice, onion and celery in
a 9x13 inch baking dish. Stir in mayonnaise and soup,
then almonds. Top with crushed cornflakes and 2
tablespoons butter.

4. Bake in preheated oven for 45 minutes, until golden
brown.



Almond Chicken Casserole