- 2 cans cream of mushroom soup
undiluted
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons chopped onions
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 5 cups cubed cooked boneless
skinless chicken breast halves
- 3 cups cooked rice
- 4 ribs celery chopped
- 1 8-ounce can water chestnuts
drained
- 1 cup sliced almonds
TOPPING:
- 1 1/2 cups crushed butter flavor
crackers (approx. 38 crackers)
- 1/3 cup butter melted
- 1/4 cup sliced almonds
In a large bowl, combine the soup.
mayonnaise, sour cream, onion, lemon juice,
salt and pepper.
Stir in the chicken, rice, celery, water
chestnuts and almonds. Transfer to a greased
13x9x2 inch baking dish.
Combine topping ingredients; sprinkle over
chicken mixture.
Bake, uncovered, at 350 degrees for 35-40
minutes or until bubbly and golden brown.
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