serves about 6
2 c. cooked rice (white or brown)
2-3 c. chopped cooked chicken
1 recipe white sauce (see binder)
approx. 1/2 c. approved mayonnaise
1 can sliced waterchestnuts, drained
Mix together and spread in 9x13 baking dish. Bake at 350F for 30 minutes. While it's baking, make the topping:
Melt 1/2 stick butter. Stir in about 24 Saltines, crushed, and a handful of approved sliced or slivered almonds (if you're stage two and can tolerate almonds). For stage one, leave out the almonds. Spread topping on casserole after it has baked for 30 minutes, and bake for another 10 minutes or so, until the topping is golden and the casserole is bubbly.
Mmmmmm!
Originally this recipe also called for some chopped onion, about 1 tsp. lemon juice, and some chopped hardboiled egg. We omit these, but feel free to add them if your family will like them. Also, the topping is supposed to be made of crushed cornflakes, not Saltines, but I haven't been able to find approved cornflakes yet, and I thought the Saltines tasted delicious.