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Chicken Casserole

Professional food service presentation featuring chicken salad-filled baked potatoes topped with sour cream and chives, ideal for catering and wholesale food distribution.

Ingredients:

1 cup water 1 cup instant white rice (2) 10.75 oz containers Mrs. Grissom’s Chicken Salad 1 cup sour cream 2 stalks of celery, chopped 2 cups fresh broccoli ½ onion, finely minced 1 cup cheddar cheese, shredded ½ cup butter, melted 1 cup corn flake cereal, crushed Paprika (optional)

Directions:

  1. Bring water to a boil. Add rice. Cover and let sit for 5 minutes.
  2. Meanwhile, combine chicken salad, sour cream, celery, broccoli, onion, and cheese. Mix well and transfer to a casserole dish.
  3. Mix melted butter and corn flakes.
  4. Top casserole with the corn flake mixture.
  5. Bake at 350 for 20-25 minutes, or until bubbly.
  6. Sprinkle with paprika, if desired.
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