Chicken Casserole

From A Taste of Heaven Cookbook, First United Methodist Church, O’Fallon Illinois.

• 2 cups cooked diced chicken
• 1 cup cooked rice
• 1 (4 ounce) can mushrooms (do not drain)
• 1 tablespoon lemon juice
• 1 cup celery, chopped
• 1 tablespoon onion, chopped
• 1/4 cup mayonnaise
• 1 can cream of mushroom soup
• 1/2 cup shredded almonds
• 1 cup bread crumbs
• Pan spray (such as Pam)

Mix diced chicken, rice, mushrooms, salt, lemon juice, celery, onion, mayonnaise, soup and almonds.  Place in a greased casserole dish.  Cover with the bread crumbs and spray with the pan spray.  Bake uncovered in a preheated 350 degree oven for 30 minutes.

~ Patty Bennett ~