Thursday, November 4, 2010

Thankful for food Thursday!

Our family are HUGE chicken lovers!  Anthing that has chicken in it, they are sure to clean their plates AND the serving dish will be empty!!  This is a great, tasty, casserole to enjoy with company or just a family meal.  I like to make it a day ahead and bake it the next day.  It also freezes great too!  Enjoy!

Almond Chicken Casserole


1 1/2 cups uncooked long grain white rice
3 cups water
5 cups diced cooked chicken
1/2 cup mayonnaise
1/2 cup plain yogurt
1 (10.75 ounce) can condensed cream of mushroom soup (or cr. of chicken)
2 cups chicken broth
2 tablespoons lemon juice
3 tablespoons chopped onion
1 (8 ounce) can water chestnuts
1 1/2 cups sliced almonds
1 cup chopped celery
2 teaspoons ground white pepper
1 tablespoon salt
3 cups cornflakes cereal
1 cup butter, melted


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

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

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.

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

5.Bake 35 to 45 minutes in the preheated oven


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