Chicken Okaboji
3 c Cooked Rice
3 c Cooked Chicken Chunks
1 c Cornflake Crumbs
2 tbs Butter
1 can Sliced Water Chestnuts
1 tbs Lemon Juice
2 cans Cream of Chicken Soup
1 c Mayonnaise
1 tbs Onions (grated)
Layer rice in bottom of 9x13 pan. Spread chicken evenly over rice. Mix soup, mayonnaise, onion, lemon juice and water chestnuts and spread over chicken. Mix cornflakes and butter and spread over all. Bake at 350° for 40 minutes.
we have found that if you replace one of the cream of chicken soups with a cream of celery it makes it a little less rich. we also have found that if we mix the rice, chicken, and soup mix together, it makes it a lot more moist. we had the problem of the rice drying out and becoming crunchy doing it this way. Just wanted to share some things that we have found with this VERY YUMMY recipe. We LOVE IT!
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