Almond Chicken Casserole I |
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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This dish refrigerates and freezes well, so it can be prepared ahead and stored. Ingredients:
1 1/2 cups uncooked long grain white rice |
3 cups water |
5 cups diced cooked chicken |
1/2 cup mayonnaise |
1/2 cup plain yogurt |
1 (10.75 ounce) can condensed cream of mushroom soup |
2 cups chicken broth |
2 tablespoons lemon juice |
3 tablespoons chopped onion |
1 (8 ounce) can water chestnuts |
1 1/2 cups sliced almonds |
1 cup chopped celery |
2 teaspoons ground white pepper |
1 tablespoon salt |
3 cups cornflakes cereal |
1 cup butter, melted |
Directions:
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.
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