Almond Chicken Casserole II

Almond Chicken Casserole II

124
GOCU 0

"Mayonnaise and soup stirred into cooked chicken breast and rice with a little onion/celery saute, then topped with slivered almonds and cereal crumbs. Fantastic casserole. This recipe was catered in for my sister's wedding. Everyone wanted the recipe, it is sooo good!"
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Ingredients

1 h 15 m servings 413 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 37.1g
  • 12%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 386 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside. Melt 1/2 tablespoon butter in a medium skillet over medium heat; saute onion and celery until soft.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Combine the chicken, rice, onion and celery in a 9x13 inch baking dish. Stir in mayonnaise and soup, then almonds. Top with crushed cornflakes and 2 tablespoons butter.
  4. Bake in preheated oven for 45 minutes, until golden brown.

Reviews

124
  1. 143 Ratings

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Most helpful positive review

After making a few adjustments I found this to be one of our favorite recipes in our home! To make a 9x13 pan, I add 2 1/2-3 cups of COOKED long-grain rice (we prefer Basmati rice), add carrots ...

Most helpful critical review

This was ok, if I make it again I'll definitely make some changes. As it was, I followed some previous reviewers' advice and doubled the soup and added more sour cream than mayo. It also used b...

After making a few adjustments I found this to be one of our favorite recipes in our home! To make a 9x13 pan, I add 2 1/2-3 cups of COOKED long-grain rice (we prefer Basmati rice), add carrots ...

I have been looking for years for this recipe. I grew up with this dish, and it is one of my favorites! I tweaked it a little to suit our tastes, and the results were amazing. Here's what I did:...

This is hands down my favorite all recipes dish ... with a few alterations. I use sour cream instead of mayonnaise and roast garlic cream of mushroom as opposed to cream of chicken. You can bu...

This recipe has been revised. The correct amount of rice is 2 cups uncooked rice. - The Staff

I made this with what I had on hand - no almonds or cornflakes. I used half the amount of rice. I added chopped green pepper and carrots, to increase the amount of vegetables and make it more ...

This was ok, if I make it again I'll definitely make some changes. As it was, I followed some previous reviewers' advice and doubled the soup and added more sour cream than mayo. It also used b...

I read all the previous comments and took some of the same advice. I used a box of uncle bens rice mix(butter/herb) and cooked it in the microwave. I sauteed the onion and celery with butter and...

I love this casserole!! I followed the recipe exactly, except for the cornflake topping. Instead, I topped the casserole off with prepared Pepperidge Farm (Herb Seasoned) Stuffing. (Add 1 1/4...

This was fantastic. My 3 year old cleaned her plate. I halved the recipe, used cream of celery soup and ommited the celery. I baked it in a 2 qt. casserole. (I did not halve topping or soup)....