148 Ratings
  • 5 star values: 58
  • 4 star values: 54
  • 3 star values: 24
  • 2 star values: 9
  • 1 star values: 3

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!

GOCU
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

    Advertisement
  • Preheat oven to 350 degrees F (175 degrees C).

  • 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.

  • Bake in preheated oven for 45 minutes, until golden brown.

Nutrition Facts

413 calories; 22.2 g total fat; 45 mg cholesterol; 386 mg sodium. 37.1 g carbohydrates; 15.7 g protein; Full Nutrition


Reviews (126)

Read All Reviews
148 Ratings
  • 5 star values: 58
  • 4 star values: 54
  • 3 star values: 24
  • 2 star values: 9
  • 1 star values: 3