Almond Chicken Casserole II Recipe

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!!!

—Jamie B.N.

See full review »

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.

—GOALIEMAMA

See full review »

142 Ratings

See other versions of this recipe!

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! :)

—NAN1970

See full review »

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!

—SMITHH2

See full review »

Sep 25, 2003

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

—the allrecipes staff

See full review »

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.

—Amy

See full review »

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!!!!

—JENPENDUBEDEN

See full review »

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.)

—Julie C

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Amazing Almond Chicken Casserole

Almond Chicken Casserole I

Crunchy Chicken Casserole

Easy and Delicious Chicken and Rice Casserole

Creamy Dilled Chicken Casserole

Cashew Chicken Casserole

Spicy Almond Chicken

Easy Almond Chicken

Easy and Comforting Chicken Rice Casserole

Easy Chicken Rice Casserole

ADVERTISE WITH US

Nutrition

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.

Nutritional Information

Almond Chicken Casserole II

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 413
Calories from Fat: 200

% Daily Value *
Total Fat 22.2g 34 %
Saturated Fat 4.7g 23 %
Cholesterol 45mg 15 %
Sodium 386mg 15 %
** Potassium 217mg 6 %
Total Carbohydrates 37.1g 12 %
Dietary Fiber 1.2g 5 %
Protein 15.7g 31 %
Sugars 1.6g
Vitamin A 6 %
** Vitamin C 4 %
Calcium 5 %
Iron 41 %
** Thiamin 18 %
Niacin 81 %
Vitamin B6 34 %
** Magnesium 14 %
Folate 48 %

* 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.