CHICKEN SALAD CASSEROLE
2 c. chopped cooked
chicken
1 c. chopped celery
1 can cream of
chicken soup 3/4 c. mayonnaise
1 c. sliced diced
water chestnuts
1/2 c. slivered
almonds 4 tbsp. butter
1 c. crushed corn
flakes
Mix
all ingredients except butter and corn flakes. Place in ungreased 13 x 9 x 2
inch casserole. Melt butter and mix with corn flakes. Spread over casserole and
bake at
350 degrees for 45 minutes. All ingredients may be mixed
ahead except corn flakes and butter. This should be put on just before baking.
Casserole should be eaten as soon as baked.
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