Almond Chicken Casserole I

Something of a chicken salad casserole, with rice, almonds, celery, and water chestnuts in a mayonnaise dressing. The almond and corn flake topping provides additional crunch. Bake ahead, as this freezes well.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 mins
• Calories: 537 Calories

Ingredients

• 2 tablespoons lemon juice
• 1 cup butter, melted
• 1 tablespoon salt
• ½ cup plain yogurt
• 3 cups water
• 3 cups cornflakes cereal
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup chopped celery
• ½ cup mayonnaise
• 2 cups chicken broth
• 2 teaspoons ground white pepper
• 1 (8 ounce) can water chestnuts
• 3 tablespoons chopped onion
• 1 ½ cups uncooked long grain white rice
• 5 cups diced cooked chicken
• 1 ½ cups sliced almonds

Recipe Instructions

Step 1

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

Step 2

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

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.