Creamy Chicken Casserole II Recipe - Cooking Index
Creamy Chicken Casserole II Recipe - Cooking Index
| 2 cups | 125g / 4.4oz | Chopped cooked chicken or turkey |
| 1 1/2 cups | 240g / 8.5oz | Hot cooked Minute premium white rice |
| 1 | Campbell's cream of mushroom soup - - (10 3/4 oz) | |
| 3/4 cup | 177ml | Kraft Mayo real mayonnaise |
| 3 | Hard-cooked eggs - chopped | |
| 1/4 cup | 15g / 0.5oz | Finely-chopped onion |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 cup | 62g / 2.2oz | Post Toasties corn flakes |
| 1 tablespoon | 15ml | Butter or margarine - melted |
Mix chicken, rice, soup, mayo, eggs, onion and salt in large bowl. Spoon into 1 1/2-quart casserole.
Top with combined corn flakes and butter. Bake at 375 degrees for 45 minutes.
This recipe yields 4 to 6 servings.
Source:
Back of the Box Recipes at http://www.backofthebox.com
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