Almond Chicken Casserole
| Almond Chicken Casserole | |
| Ingredients: | |
| * 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 * 1 tablespoon salt * 3 cups cornflakes cereal * 1 cup butter, melted |
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| Directions: | |
| 1. Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. 2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish. 3. In 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. 4. In a bowl, toss the remaining 1/2 cup sliced almonds and cornflakes cereal with the melted butter. Spread evenly over the casserole. 5. Bake 35 to 45 minutes in the preheated oven, until lightly browned. |
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| Prep Time: 30 minutes | Cook Time: 45 minutes |
| Category: Main Meals | Servings: 12 |