I made this simple recipe for dinner tonight, and I thought I would share it with you all too! This has been a family favorite for years! Briton’s mom used to make it for him when he was little too! The snow was falling, and this hot casserole never tasted so good!

Ingredients

• 3 large chicken breasts cooked and diced (can also used canned chicken)
• 1 cup diced celery
• 3 cups cooked rice
• 3/4 cup mayo
• 1 teaspoon minced onion
• 1 teaspoon lemon juice
• 3 sliced hard boiled eggs
• 1 teaspoon salt
• 1 can sliced water chestnuts
• 2 cans Cream of Chicken soup (I made a substitute similar to this recipe. I swapped the milk for almond milk and the flour for arrowroot powder.)

Topping:

• 1/2 stick melted butter
• 2 cups crushed Corn Flakes
• 1/2 cup sliced almonds

Directions

1. Mix all of the ingredients (besides the topping) together in a large bowl.
2. Place in a casserole dish.
3. Add topping. I usually add the ingredients to a large Ziploc bag, crush up the flakes, add the almonds, then add the butter.
4. Bake at 350 degrees for 45 minutes.

Busy mom tip: Double the recipe and freeze just the rice mixture!! Add the topping once you cook it!

Enjoy, friends!

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