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Chicken Casserole

Chicken Salad Casserole

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) 

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