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My review
Almond Chicken Casserole I
Behr
"This dish refrigerates and freezes well, so it can be prepared ahead and stored."
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Ingredients
1 h 20 m servings 537 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 537 calories; 34.9 g fat; 33.9 g carbohydrates; 22.3 g protein; 89 mg cholesterol; 1011 mg sodium. Full nutrition
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Reviews
Read all reviews 99131 Ratings
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Most helpful positive review
8/8/2003
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 i...
Most helpful critical review
5/13/2005
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 recip...
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8/8/2003
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 i...
1/7/2003
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...
12/20/2002
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. ...
10/10/2002
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 co...
11/9/2002
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 us...
5/30/2003
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 ...
8/6/2002
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 ver...
3/13/2002
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...