1. Preheat oven to 350 degrees and lightly grease a 9x13 inch baking dish. 2. In large bowl, combine chicken, rice, soup, celery, onion, mayonnaise, almonds, broth and lemon juice. Spread mixture into prepared baking dish. 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. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
