Ingredients:
2 cups cooked rice
2 1/2 cups cooked chicken
2 (10 ounce) cans cream of mushroom soup
1 (8 ounce) cans sliced water chestnuts, drained
1 1/2 cups canned mushrooms, drained
2 small celery ribs, finely chopped
3/4 cup mayonnaise
1/4 cup grated parmesan cheese ( or to taste)
1 small onions, finely chopped
1 tablespoon lemon juice
salt and pepper
1 pinch cayenne ( optional or to taste)
1/3 cup grated parmesan cheese ( or to taste)
shredded cheddar cheese ( or use crushed cornflakes)
Directions:
Set oven to 350 degrees.
Butter a 13 x 9-inch baking dish.
In a large bowl stir all ingredients together (except the shredded cheese or cornflake crumbs) mix well to combine, then season with salt and black pepper and a pinch of cayenne pepper (if using).
Transfer to the prepared baking dish.
Sprinkle with about 1/3 cup Parmesan cheese then cornflake crumbs.
Bake for about 25-30 minutes or until hot and bubbly (if topping with shredded cheese, add on the last 5 minutes of baking).
Servings: 6-8
Time preparation: 10 min.
Time total: 40 min.