Almond Chicken Casserole I

Name: Almond Chicken Casserole I
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 12 servings
Ingredients: 1 ½ cups uncooked long grain white rice; 3 cups water; 5 cups diced cooked chicken; ½ cup mayonnaise; ½ 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 ½ cups sliced almonds; 1 cup chopped celery; 2 teaspoons ground white pepper; 1 tablespoon salt; 3 cups cornflakes cereal; 1 cup butter, melted

Rating: 4.18 stars

133 Ratings
101 Reviews
1 Photo

This dish refrigerates and freezes well, so it can be prepared ahead and stored.

By Behr

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Recipe Summary

prep:

15 mins

cook:

1 hr 5 mins

total:

1 hr 20 mins

Servings:

Yield:

12 servings

Nutrition Info

Directions

Step 1

Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.

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Step 2

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Step 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.
Step 4

In a bowl, toss the remaining 1/2 cup sliced almonds and cornflakes cereal with the melted butter. Spread evenly over the casserole.
Step 5

Bake 35 to 45 minutes in the preheated oven, until lightly browned.

Nutrition Facts

Per Serving:

537 calories; protein 22.3g 45% DV; carbohydrates 33.9g 11% DV; fat 34.9g 54% DV; cholesterol 88.5mg 30% DV; sodium 1010.6mg 40% DV. Full Nutrition

Reviews (101)

Most helpful positive review

JOYCEPLUM

02/02/2004

I cooked this dish for the first time and served it to 8 people at a luncheon recently. It was fabulous. Everyone wanted the recipe. I changed the recipe somewhat. I used 3/4 cup of butter instead of 1 cup, but I think it could be cut back even more. Also, I added more onion than called for and I sauteed the onion and celery a little to release their flavors before adding them to the chicken/rice mixture. Read More

Helpful

(41)

Most helpful critical review

LOVECED

05/13/2005

This was "OK" --not good enough for all of the work involved--I boiled up some chicken breasts with salt and bay leaves--deboned and cubed them and cooked up the rice. I then followed the recipe as written with the minor exception of using light mayonaise--the cornflakes and almond topping were definetely the best part(WAY too much butter though I'd cut that in half) but the rest of it was just a chicken in a cream sauce nothing to write home about. Read More

Helpful

(8)

133 Ratings

5 star values: 68
4 star values: 41
3 star values: 11
2 star values: 6
1 star values: 7

Reviews: Most Helpful

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JOYCEPLUM

02/02/2004

Helpful

(41)

MAGGIE MCGUIRE

12/02/2003

I taste tested the prebaked casserole to see if it really needed all that salt. The flavor was yummy without it.I was excited to try something new I knew we would enjoy it. The problem was when it came out of the oven it had lost about 40 percent of its flavor. The rice apparently absorbs everything that made this yummy tasting before baking. It is a great casserole. I love the cruchiness of the waterchestnuts and the cornflakes. I will be making this again to see if I can solve the mystery of the missing flavor. Perhaps a little sherry or soy sauce? Oh I also added 1t garlic powder and some frozen peas. It was still very good even with the flavors that disappeared while baking. Maybe it really needs the salt that I left out but I felt the soup butter and mayo added enough. Thanks for sharing Behr! Read More

Helpful

(26)

MCVANBUSKIRK

09/19/2003

My family and I really liked this recipe. I made it as directed only changing the amount of white pepper to half. It's a great recipe to make for one dinner and freeze the rest for another. It's nice and crunchy and very tasty and freezes very well. I have made it several times so far and it's always come out great!!! Read More

Helpful

(20)

KHENLEY

12/02/2003

I liked this but reduced the fat quite a bit - use lowfat soup (any cream of anything flavor) and lowfat mayonnaise and just enough butter to moisten the cornflakes. I also finely crushed the cornflakes. Great recipe when you are helping out a hurting or sick person's family...you make one dish for your own family and one for theirs. Or freeze one for those frantic days. Read More

Helpful

(17)

NJSS2000

10/30/2003

I halved this recipe but used whole cans of mushroom soup and water chestnuts. I didn't measure the other ingredients but just used what looked good to me and it came out very well. I also used hickory smoked almonds because that is what I had and I wanted to use them up. Read More

Helpful

(15)

STEPHSTONE

12/11/2003

This is a family favorite! I cook the chicken & rice the night before and just throw it all together the next night for dinner. It is SOOOOO GOOD! Has lots of flavor. The only thing I leave out is the white pepper. It makes it a little too spicy. Read More

Helpful

(13)

GWENDYDARLING

06/21/2003

Make sure you let it firm up for awhile before you serve it. Otherwise it's quite runny. I used cream of chicken soup instead mushroom and water instead of broth and it still turned out very good. It's packed with texture - a real adventure for your mouth! =) Read More

Helpful

(12)

JOYAGILLIS

10/30/2003

My husband and I loved this reciped my girls are very picky so they wouldn't touch it. I did make some changes I used two cans of cream of mushroom soup left out the water chestnuts. I used more onions and celery and sauteed them in a little bit of butter before adding. I do think it would be to dry without the extra can of soup. Also I only used one teaspoon of salt. Read More

Helpful

(10)

LOVECED

05/13/2005

Helpful

(8)

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Nutritional Information

Almond Chicken Casserole I

Servings Per Recipe: 12
Calories: 537

% Daily Value *

protein: 45 %

carbohydrates: 11 %

exchange other carbs:

dietary fiber: 10 %

sugars:

fat: 54 %

saturated fat: 65 %

cholesterol: 30 %

vitamin a iu: 15 %

niacin equivalents: 92 %

vitamin b6: 37 %

vitamin c: 6 %

folate: 22 %

calcium: 8 %

iron: 22 %

magnesium: 23 %

potassium: 9 %

sodium: 40 %

thiamin: 25 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Almond Chicken Casserole I

1 of 101

All Reviews

JOYCEPLUM

02/02/2004

Helpful

(41)

MAGGIE MCGUIRE

12/02/2003

Helpful

(26)

MCVANBUSKIRK

09/19/2003

Helpful

(20)

KHENLEY

12/02/2003

Helpful

(17)

NJSS2000

10/30/2003

Helpful

(15)

STEPHSTONE

12/11/2003

Helpful

(13)

GWENDYDARLING

06/21/2003

Helpful

(12)

JOYAGILLIS

10/30/2003

Helpful

(10)

LOVECED

05/13/2005

Helpful

(8)

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Reviews (101)

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Almond Chicken Casserole I

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (101)

Most helpful positive review

Most helpful critical review

All Reviews for Almond Chicken Casserole I