August 31, 2021

Chicken Beatrice

Name: Chicken Beatrice
Ingredients: 1 cup Rice (uncooked); 2 1/2 cups chicken broth (or 2 1/2 cups water plus 1 teaspoon salt and 1/3 Stick butter); 4 cups chicken (cooked and chopped); 8- ounce can water chestnuts (chopped); 2 cups finely chopped celery; 1/2 cup finely minced fresh onion; 20- ounce can cream of chicken soup; 1 1/3 cups mayonnaise; 2 cups crushed cornflakes; 4 ounces melted butter; 1/2 cup sliced almonds

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Chicken Beatrice

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Servings

Ingredients

1 cup Rice uncooked
2 1/2 cups chicken broth or 2 1/2 cups water plus 1 teaspoon salt and 1/3 Stick butter
4 cups chicken cooked and chopped
8- ounce can water chestnuts chopped
2 cups finely chopped celery
1/2 cup finely minced fresh onion
20- ounce can cream of chicken soup
1 1/3 cups mayonnaise
2 cups crushed cornflakes
4 ounces melted butter
1/2 cup sliced almonds

Instructions

Cook the rice in chicken broth or in the combination of water, salt and butter. Bring the rice to a boil, then cover and reduce heat to low, to let the rice steam for about 20 minutes. Stir often so as not to let the rice stick.
When rice is cooked and cooled a bit, mix the chicken, rice, chestnuts, celery, onion, soup and mayonnaise together.
Transfer to a casserole, top with cornflakes and melted butter, and sprinkle the sliced almonds over the top.
Bake uncovered in a 325-degree oven for about 45 minutes or until bubbling in the middle.