Almond Chicken and Rice

"'The recipe for this almond-topped casserole has been in our family for years,' notes Sharon Skildum of Maple Grove, Minnesota. 'It's as comforting as chicken rice soup, so it's on our dinner table often.'"
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1 h 15 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. Place the rice in a greased 13-in. x 9-in. x 2-in. baking dish; top with chicken. In a bowl, combine soup, milk, celery, onion, parsley, salt, pepper and 1/4 cup of almonds. Pour over chicken. Cover and bake at 350 degrees F for 45 minutes. Sprinkle with remaining almonds. Bake, uncovered, 15 minutes longer or until meat juices run clear.


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This was absolutely unedible. I greased the pan but the rice mixture still stuck and did not fully cook. This ended up in the garbage.

The first issue with this recipe is that the proper ratio of rice to liquid is 1:2. There is only one cup of milk and 1 can of condensed soup that cannot be considered liquid. I browned the chic...

This recipe is a version of my mom's which is awesome, make sure you cook the rice first, add more cream of mushroom for sure!

rice did not cook. sounded good..but there was something very wrong. I threw it away as well.

it was ok, the rice stuck to the pan.

Wish I'd read the comments & rating before I made this. Not only did the rice not cook, but the chicken came out tough. (I have a gas oven.)

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