A very dear friend of mine made this dish for me and I just fell in love with the simplicity of the ingredients. It is something you can quickly whip up and have for the weeknight meal. It freezes well. You can play with the ingredients and add garlic and peppers to it as well. This recipe will be enough for a family of 6 and you can serve a nice salad on the side. Enjoy!
Ingredients
- 6 Chicken breasts, cubed
- 3 Celery sticks, chopped
- 1 cup uncooked rice,
- 1 can Mushroom Soup
- 1 can Cream of chicken soup
- 1 cup Mayonaise
- 1 cup cornflakes crushed and mixed with 2 tbs butter melted
- 2 tbs Flaked Almonds
Method
- Brown the chicken breast for 3 min and set aside.
- Cook the rice and then add the soup, chicken, mayonaise and celery. Mix well season with some freshly ground black pepper.
- Pour in an ovenprove dish. Top with the cornflakes and almonds.
- Bake for 50 minutes at 180 degrees.
- Take out let it stand for a few minutes then serve and enjoy.
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