Chicken and Rice Casserole for a Crowd

Recipe for a meal?? you ask! Yes, I'm actually posting a recipe for a non-dessert item. Shocking, but true. This is actually what I'm making right now. It's a different spin on a chicken and rice casserole and my kids really like it (as long as I cut the green things big enough for them to pick out). This is doubled and makes two 9x13 casseroles (I half it.*) So it's called...

Chicken and Rice Casserole for a Crowd

Ingredients:

6 boneless chicken breasts, cooked and cut in bite size pieces
2/3 cup chopped celery
6 green onions, chopped
2 TBSP lemon juice
1/2 cups maynnaise
1 cup evaporated milk
4 cups cooked rice
3 cans cream of chicken soup
2 cups Pepperidge Farm herb stuffing mix
1 cup slivered almonds (optional)
1 cube butter

Directions:
Mix first 8 ingredients (all but stuffing, almonds and butter). Divide mixture and place in two 9x13 casserole dishes. Make topping by melting butter and adding stuffing mix and almonds. Sprinkle topping on both casseroles. Bake at 35o for 30 minutes.

*I made up this perfect table showing the halved recipe and the huge recipe and how much for each, but Blogger won't allow the HTML and I'm not HTML fluent enough (or at all) to fix it. So sorry.