Almond Chicken Casserole II

Name: Almond Chicken Casserole II
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters blanched slivered almonds; 2 Tbsps butter; 473 milliliters diced celery; 710 milliliters cooked, chopped chicken breast meat; 305 grams condensed cream of chicken soup; 237 milliliters crushed cornflake crumbs; 237 milliliters mayonnaise; 4 Tbsps chopped onion; 473 milliliters uncooked long-grain rice

Almond Chicken Casserole II might be a good recipe to expand your main course recipe box. This recipe serves 12. Watching your figure? This gluten free recipe has 423 calories, 14g of protein, and 21g of fat per serving. Autumn will be even more special with this recipe. A mixture of condensed cream of chicken soup, butter, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the blanched slivered almonds you could follow this main course with the Mocha Meringue Bark as a dessert. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.

Instructions

In a saucepan bring water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Butter

Celery

Onion

Rice

Equipment you will use

Frying Pan

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

Equipment you will use

Oven

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.

Ingredients you will need

Corn Flake Crumbs