Chicken Casserole
Total Time: 45 mins
Cook Time: 45 mins
Ingredients
- Servings: 8
- 3 cups cooked chicken, chopped
- 2 cups wild rice, cooked
- 2 (10 3/4 ounce) cans cream of mushroom soup
- 1 (10 ounce) can of veg-all vegetables
- 1 1/2 cups celery, chopped
- 1 1/2 cups onions, diced
- 1 cup mayonnaise
- 1/2 cup sliced almonds
- 1/2 cup chicken broth
- tollhouse buttery cracker, crushed, 1 sleeve of
- 1/4 cup butter, melted
Recipe
- 1 preheat oven to 350'
- 2 lightly spray a 13x9 baking dish with pam cooking oil spray.
- 3 in a large bowl, combine chicken, rice, soup, veg-all vegetables, celery, onion, mayonnaise almonds and chicken broth.
- 4 spread mixture into the prepared baking dish.
- 5 in a small bowl combine crushed buttery crackers with the melted butter.
- 6 combine gently to coat.
- 7 sprinkle cracker crumbs over casserole and bake for 45 minutes or until lightly golden brown and bubbly.
- 8 note: this casserole can be covered and chilled overnight. be sure to bring to room temperature before baking.
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