Ingredients:

  • 2 – 16 oz. ( 1lb. ) containers Root’s White- or Combo- Cubed Chicken, thawed in refrigerator or microwave.
  • 2 – 10 3/4 oz. cans condensed cream of chicken soup
  • 1 C. milk (substitute half-and-half for richer flavor)
  • 1 1/2 C. real mayonnaise
  • 2 C. rice (not instant, cooked according to package directions and set aside)
  • 2 C. diced celery
  • 1 medium onion, minced
  • 2 tsp. lemon juice
  • 1 C. sliced almonds
  • 1 C. corn flake crumbs
  • 1/4 stick butter or margarine

Preparation Instructions:

Preheat over to 350 degrees. In a skillet, melt butter or margarine, add corn flake crumbs and cook over medium-high heat until golden brown, set aside. In large mixing bowl, combine remaining ingredients. Spread mixture evenly in a greased 9 X 13 baking dish. Top with browned corn flake crumbs. Bake for one hour until bubbly. Remove from oven and let cool for 5-7 minutes. Serves 6-8.