Almond Chicken Casserole II |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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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! 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.
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