Casserole Special

Another recipe from the Paula Deen collection, specifically the July/August 2008 edition of her magazine.

Chicken Casserole:

3 cups chopped, cooked chicken
2 cups cooked rice
2 cans cream of chicken soup
1 1/2 cups chopped celery
1 1/2 cups chopped onion
1 cup mayonnaise
1/2 cup Dijon mustard
3/4 cup sliced almonds
1/2 cup chicken broth
2 tablespoon fresh lemon juice
1 sleeve Ritz crackers, crushed
1/4 cup butter, melted

Preheat oven to 350. Grease 9x13 baking dish. In large bowl, combine chicken, rice, soup, celery, onion, mayo, mustard, almonds, broth and lemon juice. Spread mixture into baking dish. In small bowl, combine cracker crumbs and butter. Toss to coat. Sprinkle crumbs over casserole and bake 45 minutes until golden brown and bubbly.