Hot Chicken Casserole
3 cups cubed cooked chicken 1 can (8 ounces) sliced chicken breast water chestnuts
2 cups mayonnaise1 teaspoon grated onion1 can condensed cream of chicken1 teaspoon lemon juice soup, undiluted
Topping:
2 celery ribs, finely chopped 1/2 cup slivered almonds
2 cups cooked rice 1/2 cup butter, melted
2 cups crushed cornflakes
Preheat oven to 350º. In a large bowl, combine first eight ingredients. Transfer to a greased 9 x 13 inch pan. Combine topping ingredients; sprinkle over top. Bake, uncovered, 40-45 minutes or until bubble.
May be frozen up to 3 months. Remove from the freezer 30 minutes before baking (do not thaw). Preheat oven to 350º. Cover with foil and bake 1 1/2 hours. Uncover; bake 10-15 minutes longer or until bubbly and heat through. 8 servings.
Fluffy Whole Wheat Biscuits
1 cup all-purpose flour 1/2 teaspoon salt
1 cup whole wheat flour 1/4 cup cold butter, cubed
4 teaspoons baking powder 1 cup milk
1 tablespoons sugar
In a medium bowl, combine flours, baking powder, sugar, and salt; mix well. Cut in the butter until mixture resembles coarse crumbs. Stir in milk just until moistened.
Turn out onto a lightly floured surface; knead gently 8 to 10 times. Roll to 3/4 inch thickness, cut with a 2 1/2 inch biscuit cutter and place on an ungreased baking sheet. Bake at 450º for 10-12 minutes or until lightly browned. Serve warm. Yield: l dozen
