CHICKEN AND RICE CASSEROLE 
1 (3 lb.) chicken, cooked and deboned
2 c. cooked rice
1 c. chopped celery
2 tbsp. chopped onions
1 can cream of chicken soup
3/4 c. mayonnaise
1/4 c. sherry wine (or apple juice)
Salt and pepper to taste
1/2 c. Special K cereal
1 c. slivered almonds
1/2 stick butter

Cook chicken, celery and onions in water until done. Mix soup, mayonnaise and wine. Stir in chicken, rice, celery and onions. Put into 2-quart casserole. Brown cereal, almonds and butter. Top casserole with this. Bake 45 minutes at 350 degrees until hot and bubbly.

 

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