Almond Chicken Casserole II Recipe -
Almond Chicken Casserole II Recipe
  • READY IN hrs

Almond Chicken Casserole II

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"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 Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    1 hr 15 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 12, 2006

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 to the celery to make about 2 1/4 cups (the carrots add more flavor than the celery alone), no more than 1 cup mayo, DEFENITLY add 2 cans of cream of chicken and if the mixture seems to dry add some milk until it looks better, and instead of topping with plain cornflakes use Honey Bunches of Oats with Almonds!!! The honey gives it an awesome added flavor, it seemed to be the flavor that was missing after I made it the first time word for word from the orginal recipe. Oh, and I only cooked it for 20-30 minutes until it was warm. HIGHLY Recommend!!!

Most Helpful Critical Review
Jan 29, 2007

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 brown rice and bulked up the almonds and celery. I think it needs a little more in the way of seasoning, and I can't imagine it coming out right with only one can of soup. Also, i think I might try sliced sauteed mushrooms next time - and possibly as other reviewers mentioned I might try toasting the almonds to add to the flavor. It was a good base for a casserole, but could definitely use some tweeking based on personal tastes.

Nov 06, 2007

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: - shredded the chicken instead of chopping into cubes; - used one can of cream of mushroom and one can of cream of chicken; - used 1/2 cup mayo and 1/2 cup sour cream; - finely diced the celery and sauteed it until soft; - used the water that I poached the chicken breasts in to cook the rice; - added pepper to taste; - doubled the amount of corn flake topping; - baked casserole (without topping) for 30 minutes, then added the topping and baked for the final 15 minutes. Adding the topping in the last 15 minutes keeps the corn flakes from over-browning. Thanks so much for sharing this recipe! :)

Dec 12, 2003

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 bulk up the almonds and celery, too, for a more hearty dish. I've even made this with brown rice ... yum!

Sep 25, 2003

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

Jan 25, 2006

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 of a one-pot meal. I added some fresh chopped rosemary to the veggies and some grated parmesan cheese to the soup/mayo mixture. These added a lot to the overall flavor. Since I had no cornflakes, I made breadcrumbs by whirling a crust of bread in the food processor with some more parmesan cheese. Instead of feeding 12, cutting back on the rice and adding more veggies meant it fed four easily.

Feb 09, 2004

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 garlic(2 cloves) and instead of mayo I added 1/4 cup of sour cream. I also added 1/4 cup of milk. I used cream of celery soup instead of cream of chicken. I cut up the chicken and cooked it in the same pan as the celery and onion but I added a bit of olive oil. Since the casserole bakes for 45 mins I did not cook the chicken very long in the skillet(5 mins or so) I topped the casserole with durkee fried onions instead of the potato chips/butter. It was soooo yummy!!!!

Jan 22, 2006

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 c boiling water and 2-3 tbl of butter to 4 cups stuffing mix.)


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  • Calories
  • 413 kcal
  • 21%
  • Carbohydrates
  • 37.1 g
  • 12%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 22.2 g
  • 34%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 15.7 g
  • 31%
  • Sodium
  • 386 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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