2 cups chopped cooked chicken
1 cup cooked white long-grain rice
1 (10.5-oz.) can cream of mushroom soup
½ half stick unsalted butter, divided
½ cup chopped celery (about 3 stalks)
4 oz. chopped fresh mushrooms
¾ cup mayonnaise
½ cup chicken broth
1 Tbsp. fresh lemon juice
1 tsp. grated onion
1 cup crushed cornflakes cereal
½ cup toasted slivered almonds
1 cup cooked white long-grain rice
1 (10.5-oz.) can cream of mushroom soup
½ half stick unsalted butter, divided
½ cup chopped celery (about 3 stalks)
4 oz. chopped fresh mushrooms
¾ cup mayonnaise
½ cup chicken broth
1 Tbsp. fresh lemon juice
1 tsp. grated onion
1 cup crushed cornflakes cereal
½ cup toasted slivered almonds
Preheat oven to 350°F. Stir together chicken, rice, and soup in a large bowl. Set aside.
Heat 2 tablespoons of the butter in a medium skillet over medium-high.
Add celery and mushrooms, and cook, stirring often, until tender, about 5 minutes.
Add to chicken mixture.
Stir in mayonnaise, chicken broth, lemon juice, and grated onion.
Spoon mixture into an 11- x 7-inch baking dish.
Melt remaining 2 tablespoons butter.
Melt remaining 2 tablespoons butter.
Toss together cornflakes, almonds, and melted butter in a medium bowl. Sprinkle over chicken mixture.
Bake in preheated oven until golden brown and bubbly, about 40 minutes.
Serve immediately.
