132 Ratings
  • 5 Rating Star 67
  • 4 Rating Star 41
  • 3 Rating Star 11
  • 1 Rating Star 7
  • 2 Rating Star 6

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

Behr
prep:
15 mins
cook:
1 hr 5 mins
total:
1 hr 20 mins
Servings:
12
Max Servings:
12
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Ingredients

Directions

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

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  • 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.

Nutrition Facts

536.99 calories; 22.26 g protein; 33.91 g carbohydrates; 34.87 g fat; 88.52 mg cholesterol; 1010.59 mg sodium.Full Nutrition


Reviews (100)

Read All Reviews

Most helpful positive review

Anonymous
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.
(40)

Most helpful critical review

Anonymous
03/21/2007
I got together with a friend to make and freeze several different recipes. We sat down with our two families to eat it and not a single one of us could eat more than two bites! Not sure where it went wrong but we both cook frequently. White pepper maybe? It just had a terrible taste and was unbearable.
(6)
132 Ratings
  • 5 Rating Star 67
  • 4 Rating Star 41
  • 3 Rating Star 11
  • 1 Rating Star 7
  • 2 Rating Star 6
Anonymous
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.
(40)
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!
(26)
Anonymous
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!!!
(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.
(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.
(15)
Anonymous
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.
(13)
Anonymous
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! =)
(12)
Anonymous
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.
(10)
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.
(8)