*Crispy Chicken Casserole*
Serves 4 to 6

This is my favourite Chicken casserole.  It's a combination of all of the best bits of different chicken casseroles I have liked through the years, and it doesn't use tinned soup.

3 stalks of celery, washed trimmed and chopped (about 1 cup)
1 TBS butter
2 cups of cubed cooked chicken (about 4 single breasts cooked)
1 pouch cooked basamati and wild rice mix (2 serving sized pouch)
4 spring onions, chopped
a further 2 TBS butter
2 TBS flour
1 chicken stock sachet
500ml of milk (2 cups)
1 tsp dried summer savoury crumpled
1/2 tsp salt
1/4 tsp ground black pepper
3 heaped dessertspoons of low fat mayonnaise (about 3/4 cup)
two small handfuls of dried cranberries (about half a cup)
2 small handfuls of flaked almonds (about half a cup)

For the topping:
1 TBS butter, melted
a mug of rice crispies, crushed coarsely
a generous handful of flaked almonds

Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a 2 litre gratin dish, lightly buttered.   Place the first amount of butter and the celery into a microwaveable bowl.  Cover and cook on high for 2 minutes.  Remove and set aside.

Melt the second amount of butter in a saucepan over medium heat.  Whisk in the flour and cook for one minute.  Slowly whisk in the milk, whisking constantly.  Cook, whisking until the mixture comes to a boil and thickens.  Stir in the summer savoury, salt, pepper and mayonnaise.  Mix all together well.  Gently mix together the celery mixture, chicken, chopped spring onions, cranberries, flaked almonds and rice in a bowl.  Add the milk mixture and stir gently to coat.  Scrape into the prepared baking dish.

Mix together the topping ingredients.  Sprinkle over top of the casserole.  Bake in the preheated oven for 30 minutes, until bubbly and lightly browned.