Almond Chicken Casserole II

Ingredients

• 0.5 cup blanched slivered almonds 
• 2 tablespoons butter 
• 2 cups celery diced
• 3 cups rotisserie chicken breast meat cooked chopped
• 10.8 ounce cream of chicken soup canned
• 1 cup cornflake crumbs crushed
• 1 cup mayonnaise 
• 4 tablespoons onion chopped
• 2 cups rice long-grain uncooked

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

1. In a saucepan bring water to a boil.
2. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside. Melt 1/2 tablespoon butter in a medium skillet over medium heat; saute onion and celery until soft.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Combine the chicken, rice, onion and celery in a 9x13 inch baking dish. Stir in mayonnaise and soup, then almonds. Top with crushed cornflakes and 2 tablespoons butter.
5. Bake in preheated oven for 45 minutes, until golden brown.