Almond Chicken Casserole II recipe

12 servings

2 cups uncooked long-grain rice

1/2 tablespoon butter

4 tablespoons chopped onion

2 cups diced celery

3 cups cooked, chopped chicken breast meat

1 cup mayonnaise

1 (10.75 ounce) can condensed cream of chicken soup

1/2 cup blanched slivered almonds

1 cup crushed cornflake crumbs

2 tablespoons butter

In a saucepan bring water to a boil.

Add rice and stir.

Reduce heat, cover and simmer for 20 minutes.

Set aside.

Melt 1/2 tablespoon butter in a medium skillet over medium heat; saute onion and celery until soft.

Preheat oven to 350 degrees F (175 degrees C).

Combine the chicken, rice, onion and celery in a 9x13 inch baking dish.

Stir in mayonnaise and soup, then almonds.

Top with crushed cornflakes and 2 tablespoons butter.

Bake in preheated oven for 45 minutes, until golden brown.