Chicken Casserole ( Vegetarian or non Vegetarian)

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

Topping:
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

Enjoy!
Peace in the Kitchen!