Leanne Morgan's Chicken Casserole Via Paula Deen

Ingredients

• 3 cups cooked chicken, chopped
• 2 cups cooked wild rice
• 2 (10 3/4 ounce) cans cream of mushroom soup
• 1 1/2 cups celery, chopped
• 1 1/2 cups onions, chopped
• 1 cup mayonnaise
• 3/4 cup sliced almonds
• 1/2 cup chicken broth
• 2 tablespoons fresh lemon juice
• 1 1/2 cups butter flavored crackers, crushed
• 1/4 cup butter, melted

Directions

1. 1

   Preheat oven to 350 degrees and lightly grease a 9x13 inch baking dish.

2. 2

   In large bowl, combine chicken, rice, soup, celery, onion, mayonnaise, almonds, broth and lemon juice. Spread mixture into prepared baking dish.

3. 3

   In small bowl, combine cracker crumbs and melted butter, tossing gently to coat. Sprinkle cracker crumbs over casserole and bake for 45 minutes or until golden brown and bubbly.

4. 4

   Note: I used Uncle Ben's long grain and wild rice. I also used Ritz crackers. This casserole can be covered and chilled overnight. Be sure to let it come to room temperature before baking.