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Almond Chicken Casserole I

SUBMITTED BY: Behr PHOTO BY: ajbigs14

"This dish refrigerates and freezes well, so it can be prepared ahead and stored."
RECIPE RATING:
The reviewer gave this recipe 110 stars. This recipe average a 4.1 star rating.
Read Reviews (87)
PREP TIME  15 Min
COOK TIME  1 Hr 5 Min
READY IN  1 Hr 20 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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

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 9x13 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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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2003 by NJSS2000
I halved this recipe but used whole cans of mushroom soup and water chestnuts. I didn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2004 by JOYCEPLUM
I cooked this dish for the first time and served it to 8 people at a luncheon recently. It... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2003 by MAGGIE MCGUIRE
I taste tested the prebaked casserole to see if it really needed all that salt. The flavor was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2003 by GWENDYDARLING
Make sure you let it firm up for awhile before you serve it. Otherwise, it's quite runny. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2003 by JOYAGILLIS
My husband and I loved this reciped, my girls are very picky so they wouldn't touch it. I did... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2003 by KHENLEY
I liked this but reduced the fat quite a bit - use lowfat soup (any cream of anything flavor)... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2003 by STEPHSTONE
This is a family favorite! I cook the chicken & rice the night before and just throw it all... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 19, 2003 by MCVANBUSKIRK
My family and I really liked this recipe. I made it as directed, only changing the amount of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2003 by Texasglori
Though there are just two of us at home, I made this huge recipe for my husband and myself. ... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 13, 2005 by LOVECED