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Gail's Chicken and Vegetable Casserole

Janice Winsor
Andrew Winsor

  • 3 ½ cups cooked chicken
  • 2 cups cooked rice
  • 2 cups diced vegetables (carrots, broccoli, cauliflower)
  • 1 can sliced water chestnuts
  • 2 Tbsp minced onion

  • 2 tsp garlic

  • ½ cup mayonnaise or Miracle Whip

  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • Splash lemon juice
  • 1 or 2 cups cheddar cheese
  • Corn flake crumbs

Mix together all ingredients, except cheese and corn flake crumbs. Add milk, if necessary, as it is better to have it a little more moist than dry. Pour into large casserole dish. Sprinkle with cheddar cheese and cover with corn flake crumbs. Top with paprika. Bake at 350°F for 40 minutes. Serves 5 to 8.