Front of the Chicken Casserole recipe card. The owner notates that this vintage recipe originated from Marion Nelson.
Back of Chicken Casserole recipe card. It is notated that this recipe is better if made the night before and baked in the morning.
Chicken Casserole Recipe (VRP 15)
Ingredients
Casserole
- 1 cup diced cooked chicken (use 2 breasts)
- 1 cup diced celery
- 1 cup Minute Rice
- 1/2 cup mayonnaise
- 1 small can mushrooms (optional)
- 1/2 cup water chestnuts, sliced (or 1 can)
- 1 medium onion, chopped fine
- 1/2 teaspoon salt
- 1 can cream of chicken soup
- 1 teaspoon lemon juice
Topping
- Butter
- Corn Flakes
Instructions
- Combine ingredients and put in buttered 9" square pan
- Bake 1 hour at 350 degrees
- Last 15 minutes cover with buttered crushed corn flakes
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