Recipe of the Week

Recipe of the Week
Okoboji Chicken Casserole


3 cups cooked rice

3 cups cooked chicken breast, cut in 1-inch chunks

1 can cream of chicken soup

1 cup chopped celery

1 cup mayonnaise

1 T grated onion

1 T lemon juice

3 hard-cooked eggs, chopped

1  8oz. can water chestnuts, sliced

1 cup crushed corn flakes

½ cup sliced almonds

2 T butter, melted



Layer rice in bottom of 9 x 13” baking pan or 3-quart casserole.

Spread chicken evenly over rice.  Mix next 7 ingredients and spread

over chicken.  Mix corn flakes, almonds and butter and spread over

the top.  Bake at 350 degrees for 40 minutes. 


Serves 8-10.

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