A creamy and delicious chicken casserole that is perfect for a festive brunch or luncheon, or a casual dinner. Mayonnaise and soup stirred into cooked rice and chicken breast with onion and celery, then topped with cereal crumbs and almonds. Check it out Almond Chicken Casserole recipe here !
[one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time:45 minutes[/one_third] [one_third_last] Servings: 12[/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 3 cups cooked, chopped chicken breast
- 2 cups uncooked long-grain rice
- 2 cups diced celery
- 1 cup mayonnaise
- 1 cup crushed cornflake crumbs
- 1/2 cup blanched slivered almonds
- 1 (10.75 ounce) can condensed cream of chicken soup
- 2-1/2 tbsp butter
- 4 tbsp chopped onion
[/tab] [tab]Yield: 12 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Pour water in a saucepan; bring to a bowl. Add rice then reduce heat to medium low. Cover the saucepan and simmer for 20 minutes or until rice is tender. Set aside.
Place 1/2 tablespoon butter in a medium skillet. Saute onion and celery in butter for 2-3 minutes or until soft.
Preheat oven to 350 degrees F. Place chicken, rice, onion and celery in a 9×13-inch baking dish. Stir in soup, mayonnaise and almonds. Top with crushed cornflakes and remaining butter.
Bake in the preheated oven for 45 minutes or until bubbly and golden brown. Almond Chicken Casserole is ready to serve. Enjoy!
- Serve with green beans.