Chicken and Rice Casserole With Cripsy Cornflake Topping

Every year around Christmas time, my grade school would host a weekend holiday shopping boutique in the gymnasium. Card tables set up row by row with folks from my hometown selling theee most random stuff. I went with my mom every year - started off helping her sell pumpkin pies at the bake sale table and then at a certain point we just attended as guests. However, I never went to shop - I went for the chicken casserole that was served out of the lunchroom every year.

This stuff is pure magic. Not the prettiest, I'll admit. But it's damn good. Comfort scooped into a bowl and topped with love that is crunchy cornflake cereal and melted margarin.

What you need:

• 2 large or 3 medium sized chicken breasts
• 1 cup white rice (not instant)
• 1 1/2 cup of chopped celery
• 2 10.75 oz can Campbell's condensed cream of chicken soup
• 1 cup mayo
• 2 cups cornflake cereal
• 1/4 cup melted butter

What to do:

1. Preheat the oven to 325 degree F.
2. Bring a medium pan of salted water to a boil and cook the chicken breasts in it until the center is no longer pink.
3. Remove the breasts, cool and shred them and set aside. Reserve 2 cups of the water.
4. Add the 2 cups of water, celery and rice into a skillet and cook until the water is absorbed.
5. Add the chicken, cream of chicken and mayo to the rice and celery and stir. Transfer to a 9 x 13" baking pan.
6. Top with the cornflakes and drizzle with melted butter before baking for one hour.
7. Let it cool for at least 10 minutes before serving!