Reviewed: May 16, 2009

I have made this recipe about a dozen times in the last 3 months. It is 'one of life's simple pleasures'. I've used any precooked chicken, skin removed and de-boned as needed. I use brown rice cooked with chicken broth. I toast the almonds. A smaller jar of mushrooms is okay. I also add frozen peas or other froz veges to the mix. Important. DO NOT SUBSTITUTE the MAYO! The consistency is perfect due to mayo instead of milk. I find the measurements do not matter as much. I've used more rice, less chicken and it was just as good. My man looks forward to this and to the leftovers. He usually hates leftovers.

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Reviewer:

CAVEWOMAN884

Cooking Level: Intermediate

Home Town: Friendship, New York, USA

Living In: Ocala, Florida, USA

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Reviewed: Dec. 16, 2007

Since I don't like onion, I leave them out. Otherwise, I love this recipe. It's easy to make and tastes great!

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KERRYBELLE

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Reviewed: Nov. 18, 2007

I had to use bread crumbs and chicken broth instead of rice and cream soup since that was all I had. I think I used too much celery, but other than that it turned out really good. I will make this again. Maybe if I follow the recipe exactly it will turn out even better.

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T. Turner

Cooking Level: Beginning

Home Town: Frankfort, Kentucky, USA

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Reviewed: Aug. 7, 2007

This was a very good chicken dish. I made a few changes. I added some pineapple tidbits, sliced grapes, and used fresh mushrooms. Instead of using buttered bread for the top, I just sprinkled some bread crumbs on (I was trying to save on calories). This dish also tasted great the next day. I would recommend toasting the almonds before adding them to the casserole - it gives them a great flavor.

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ABLOOMFIELD

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: May 30, 2007

It was easy to do and good, but it lacked that "bam!" I like. Of course this was a last minute thing and I had to substitute ranch dressing for mayo, and green onions for celery and beef for chicken (okay, kidding about the chicken). I'd recommend some zesty spices as an addition.

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Rebecca

Cooking Level: Beginning

Home Town: Norristown, Pennsylvania, USA

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Reviewed: Aug. 13, 2003

This recipe really tastes just like chicken salad. The family liked it. I cooked the chicken in extra light olive oil and Morton's Nature Seasons. I didn't change anything about the recipe except the mushrooms. I mean 16oz has to be an error?? I used a 4 oz can of sliced mushrooms and that was plenty. I used wheat bread because that is what we had. It tastes like toast on top of hot chicken salad. I'll make it again.

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