- 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
- Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- 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.
- In a bowl, toss the remaining 1/2 cup sliced almonds and cornflakes cereal with the melted butter. Spread evenly over the casserole.
- Bake 35 to 45 minutes in the preheated oven, until lightly browned.
03/07/2017
recipepes.com
Almond Chicken Casserole, recipe
PT15M
PT1H
5
455 calories
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