Grandma's Chicken and Rice Casserole
Description
A grandmother's creamy chicken and rice casserole, topped with cornflake crumbs and slivered almonds, is an easy, comforting weeknight meal that makes great leftovers, too.
Ingredients
•
1 teaspoon butter
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2 cups diced cooked chicken
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1 (10 1/2 ounce) can condensed cream of chicken soup
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1 cup cooked rice
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1 cup diced celery
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3/4 cup creamy salad dressing (such as Miracle Whip®)
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4 large hard-cooked eggs, chopped
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1 tablespoon lemon juice
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1 teaspoon minced onion
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1/2 cup cornflake crumbs
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1/2 cup slivered almonds
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish with butter.
2
Stir chicken, soup, rice, celery, salad dressing, eggs, lemon juice, and onion together in a large bowl. Pour into the prepared baking dish. Sprinkle with cornflake crumbs.
3
Bake in the preheated oven for 45 minutes. Sprinkle with almonds and bake until bubbly, about 15 minutes longer.