Leanne Morgan'S Chicken Casserole Via Paula Deen - cooking recipe

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

Preparation

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