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Almond Chicken Casserole I Recipe

Recipe by: Behr

"This dish refrigerates and freezes well, so it can be prepared ahead and stored."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook1 h 5 m
  • Ready In1 h 20 m
  • 1Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
  • 2Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • 3In a large bowl stir together the cooked rice, diced chicken, mayonnaise, yogurt, cream of mushroom soup, and chicken broth. Mix in the lemon juice, onion, water chestnuts, 1 cup of sliced almonds, and celery. Season with white pepper and salt. Transfer the mixture to the prepared baking dish.
  • 4In a bowl, toss the remaining 1/2 cup sliced almonds and cornflakes cereal with the melted butter. Spread evenly over the casserole.
  • 5Bake 35 to 45 minutes in the preheated oven, until lightly browned.
Ingredients
  • 12 servings
  • 537 cals
  • 1 1/2 cups uncooked long grain white rice
  • 3 cups water
  • 5 cups diced cooked chicken
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 2 cups chicken broth
  • 2 tablespoons lemon juice
  • 3 tablespoons chopped onion
  • 1 (8 ounce) can water chestnuts
  • 1 1/2 cups sliced almonds
  • 1 cup chopped celery
  • 2 teaspoons ground white pepper
  • 1 tablespoon salt
  • 3 cups cornflakes cereal
  • 1 cup butter, melted
Nutrition

Amount per serving ( 5 total)

  • Calories:
    537
    27%
  • Fat:
    34.9
    54%
  • Carbs:
    33.9
    11%
  • Protein:
    22.3
    45%
  • Cholesterol:
    89
    30%

Based on a 2,000 calorie diet

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