Almond Chicken Casserole II Recipe
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Almond Chicken Casserole II

By: GOCU 
"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!"

This Kitchen Approved Recipe has an average star rating of 4.0 Rate/Review | Read Reviews (121)

What to Drink?
Wine Chardonnay
Prep Time:
30 Min
Cook Time:
45 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 2 cups uncooked long-grain rice
  • 1/2 tablespoon butter
  • 4 tablespoons chopped onion
  • 2 cups diced celery
  • 3 cups cooked, chopped chicken breast meat
  • 1 cup mayonnaise
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/2 cup blanched slivered almonds
  • 1 cup crushed cornflake crumbs
  • 2 tablespoons butter

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 413 | Total Fat: 22.2g | Cholesterol: 45mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Apr. 12, 2006 by Jamie B.N.   view full review
After making a few adjustments I found this to be one of our favorite recipes in our home! To...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Nov. 6, 2007 by NAN1970   view full review
I have been looking for years for this recipe. I grew up with this dish, and it is one of my...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Dec. 12, 2003 by SMITHH2   view full review
This is hands down my favorite all recipes dish ... with a few alterations. I use sour cream...
The reviewer gave this recipe 0 stars. This recipe averages a 4.0 star rating.
Reviewed on Sep. 25, 2003 by the allrecipes staff   view full review
This recipe has been revised. The correct amount of rice is 2 cups uncooked rice. - The Staff
The reviewer gave this recipe 3 stars. This recipe averages a 4.0 star rating.
Reviewed on Jan. 29, 2007 by GOALIEMAMA   view full review
This was ok, if I make it again I'll definitely make some changes. As it was, I followed some...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Jan. 25, 2006 by Amy   view full review
I made this with what I had on hand - no almonds or cornflakes. I used half the amount of...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Jan. 22, 2006 by Julie C   view full review
I love this casserole!! I followed the recipe exactly, except for the cornflake topping. ...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Feb. 9, 2004 by JENPENDUBEDEN   view full review
I read all the previous comments and took some of the same advice. I used a box of uncle bens...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Jan. 25, 2004 by KC38   view full review
This was fantastic. My 3 year old cleaned her plate. I halved the recipe, used cream of...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on May 11, 2003 by SANDRA_92083 Supporting Member (Click to learn more about Supporting Membership)  view full review
Very good casserole overall- I added fresh sliced sauteed mushrooms, and I also used whole...

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