In a saucepan cook 2/3 cup of raw rice according to package directions. Yields 2 cups of cooked rice.
Meanwhile, saute celery and onion in 1 teaspoon butter until soft.
In a large bowl combine the cooked chicken, cooked celery and onion, and cooked rice with the cream of chicken soup and mayonnaise. (Recipe works with light mayo and reduced salt soup.) Place combined ingredients in an 8" x 8" casserole dish that has been lightly sprayed with vegetable or olive oil.
Combine crushed corn flakes with melted butter and top casserole with the mixture. Sprinkle slivered almonds over top.
Bake in a preheated 350 F degree oven for 40-45 minutes or until lightly browned and bubbly.
Recipe can be doubled, but allow for extra cooking time. Place in 9" x 13" baking dish and bake for 50-60 minutes.
Serve with cranberry orange relish and a green vegetable or salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (557g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 312 (19%)|
|Amt Per Serving||% DV|
|Total Fat 34.7g||46 %|
|Saturated Fat 7.9g||40 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 12.2g|
|Cholesterol 65mg||20 %|
|Sodium 969.2mg||33 %|
|Potassium 3372mg||89 %|
|Total Carbohydrate 302.8g||89 %|
|Dietary Fiber 21.1g||84 %|
|Sugars, other 281.7g|
|Protein 51.8g||74 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1641
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