Almond Chicken Casserole I

Almond Chicken Casserole I

97
Behr 8

"This dish refrigerates and freezes well, so it can be prepared ahead and stored."
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Ingredients

1 h 20 m servings 537 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 537 kcal
  • 27%
  • Fat:
  • 34.9 g
  • 54%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 1011 mg
  • 40%

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. 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.

Reviews

97
  1. 128 Ratings

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Most helpful positive review

I cooked this dish for the first time and served it to 8 people at a luncheon recently. It was fabulous. Everyone wanted the recipe. I changed the recipe somewhat. I used 3/4 cup of butter i...

Most helpful critical review

This was "OK" --not good enough for all of the work involved--I boiled up some chicken breasts with salt and bay leaves--deboned and cubed them, and cooked up the rice. I then followed the recip...

I cooked this dish for the first time and served it to 8 people at a luncheon recently. It was fabulous. Everyone wanted the recipe. I changed the recipe somewhat. I used 3/4 cup of butter i...

I taste tested the prebaked casserole to see if it really needed all that salt. The flavor was yummy without it.I was excited to try something new, I knew we would enjoy it. The problem was when...

My family and I really liked this recipe. I made it as directed, only changing the amount of white pepper to half. It's a great recipe to make for one dinner and freeze the rest for another. ...

I liked this but reduced the fat quite a bit - use lowfat soup (any cream of anything flavor) and lowfat mayonnaise and just enough butter to moisten the cornflakes. I also finely crushed the co...

I halved this recipe but used whole cans of mushroom soup and water chestnuts. I didn't measure the other ingredients, but just used what looked good to me and it came out very well. I also us...

This is a family favorite! I cook the chicken & rice the night before and just throw it all together the next night for dinner. It is SOOOOO GOOD! Has lots of flavor. The only thing I leave ...

Make sure you let it firm up for awhile before you serve it. Otherwise, it's quite runny. I used cream of chicken soup instead mushroom, and water instead of broth, and it still turned out ver...

My husband and I loved this reciped, my girls are very picky so they wouldn't touch it. I did make some changes, I used two cans of cream of mushroom soup, left out the water chestnuts. I used...

This was "OK" --not good enough for all of the work involved--I boiled up some chicken breasts with salt and bay leaves--deboned and cubed them, and cooked up the rice. I then followed the recip...