2 c cooked chicken, cubed
2 c celery, diced and cooked
3 c cooked rice
2 cans cream of chicken soup
2 T lemon juice
2 T dried minced onion
1 c Mayo
Mix all ingredients in large bowl and place in 9"x13" dish. Refrigerate for several hours or overnight.
Crush 1 cup of corn flakes
2 T melted butter
slivered almonds
Mix butter and cornflakes; put on top just before baking. Add almonds if desired. Bake at 350 degrees for 45 minutes.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment