Chicken Olivia
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | cups |
chicken
cooked, chopped |
|
2 | cups |
rice, cooked
|
|
1 | can |
soup, cream of chicken
canned |
|
¾ | cup |
mayonnaise, light
|
* |
1 | can |
water chestnuts
drained |
* |
½ | cup |
onions
chopped |
|
1 | teaspoon |
lemon juice
|
|
½ | cup |
almonds
slivered |
* |
2 | cups |
corn flake crumbs
|
* |
1 | stick |
margarine
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
473 | ml |
chicken
cooked, chopped |
|
473 | ml |
rice, cooked
|
|
1 | can |
soup, cream of chicken
canned |
|
177 | ml |
mayonnaise, light
|
* |
1 | can |
water chestnuts
drained |
* |
118 | ml |
onions
chopped |
|
5 | ml |
lemon juice
|
|
118 | ml |
almonds
slivered |
* |
473 | ml |
corn flake crumbs
|
* |
113 | g |
margarine
|
* |
Directions
Preheat oven to 375℉ (190℃).
Mix chicken, rice, soup, mayonnaise, waterchestnuts, onion, and lemon juice in 9x13 inch dish.
Optional: Add 3 chopped hard- boiled eggs.
Bake 30 minutes.
Meanwhile, melt margarine in saucepan.
Stir in cornflake crumbs and almonds.
Spread topping on casserole.
Bake another 15 minutes.