This is simply a hearty, comfort food recipe.
I make it with Quorn Chick'n Tenders, but you can certainly adapt it by using 3 C of cooked and diced chicken.
Quorn Chick'n Tenders are fully cooked and ready to heat and serve. I always thaw them and saute them in 1 TBS of butter just to brown them and add a bit of flavor.
2 bags (12 0z. ea.) Quorn Brand Chick'n Tenders or 3 C cooked and diced Chicken
2 C cooked white rice
1 (8oz.) can of sliced water chestnuts, drained, roughly chopped
1 C diced celery
1 C sliced fresh mushrooms
1/4 C diced onion
1 tsp lemon juice
1 TBS fresh chopped rosemary
1 tsp salt
1/2 tsp fresh ground black pepper
1 (10 3/4 oz.) can of Cream of Mushroom Soup, undiluted
3/4 C mayonnaise
3 TBS butter
1/2 C crushed Corn Flakes
1/2 C slivered almonds
Combine the first 10 ingredients in a large bowl and mix well
In a small bowl, whisk the mayonnaise and the soup together well
Fold the Soup mixture into the Chicken mixture
Spoon it into a 2 1/2 - 3 qt. casserole dish sprayed with a vegetable spray.
Melt the topping butter and toss with the Corn Flakes and Almonds
Sprinkle over the Chicken
Bake uncovered at 350 degrees for 30 minutes
Peace in the Kitchen!