Yvette's Crunchy Chicken

Yvette's Crunchy Chicken

2 cups saut�ed Butterball boneless, skinless chicken breasts (about 1 pkg..) 1 can cream of mushroom soup 3/4 cup mayonnaise 1 cup diced celery 1 cup rice, cooked in chicken broth 1 T. lemon juice 1 t. onion, grated 1 can sliced mushrooms (3.5 oz) 1/2 cup sliced almonds, toasted 1 cup cornflakes, crumbled 3 T. butter

Combine first 9 ingredients. Place in casserole dish. Sprinkle cornflakes and butter on top. Bake at 350 for 30 minutes. Makes 6 servings. Source: Dallas Cowboys Wives' Family Cookbook

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 * Catsrecipes Y-Group