Chicken Chestnut Casserole

2 cans cream of chicken soup

2 cups cooked chicken, shredded

1 can water chestnuts, sliced

1 bunch of celery, chopped

2/3 cup milk

4 cups cooked rice, (Basmati rice tastes the best)

2 stalks green onion, sliced thinly

1 cup mayonnaise

Corn flakes, crushed


Cook the rice. In a bowl, mix together the soup, mayonnaise and milk. Add the chicken, water chestnuts, celery rice and green onions. Place in a sprayed 9*13 casserole dish. Cover top with crushed corn flakes. Bake at 375º for 35 minutes or until thoroughly heated.

**This recipe is one of our family's favorites, and it's from my mother-in-law. It's so easy and mild. Yum.