We had some pretty amazing meals over the holidays and now my refrigerator is bursting with leftovers. What do I do when I have too many leftovers in my refrigerator and I can't seem drum up enough excitement to eat them? I turn them into something else so they don't look like leftovers anymore. In this case, I had leftover herbed basmati rice and leftover dry rubbed grilled chicken breasts. I turned to a chicken casserole recipe that I was passed down to me from my mom. It's an oldie but goody.
My Mom’s Chicken Casserole
3 cups chopped cooked chicken
2 cups diced celery 1 can cream of chicken soup
1 Tablespoon minced onion 4-6 Tablespoons butter
1 cup mayonnaise 1 ½ cups crushed cornflakes
1 ½ cups cooked rice ½ cup slice almonds
1 teaspoon lemon juice
Saute celery and onion in butter to soften.
Combine celery, chicken,
Combine all ingredients in a large bowl.
Spoon into casserole dish. (I divided mine into 2 smaller dishes so that I could freeze one for another day.)
Put cornflakes in a ziploc bag.
Crush the cornflakes with a rolling pin or step on them carefully. My son's size 11 shoes make great cornflake crumbs in a hurry.
Brown cornflakes and almonds in butter and sprinkle over casserole.
Bake 45 minutes at 350.
Once again I forgot to snap a picture of the casserole before we ate - sooner or later I'll get the hang of this food blogging thing. Anyway - my daughter had 3 servings of chicken casserole - obviously it was a big hit. The casserole was delicious and it's a great way to use up leftovers. Your family doesn't even have to know that they're eating leftovers.