Almond Chicken Casserole II

Mayonnaise and soup stirred into cooked chicken breast and rice with a little onion/celery saute, then topped with slivered almonds and cereal crumbs. Fantastic casserole. This recipe was catered in for my sister's wedding. Everyone wanted the recipe, it is sooo good!

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 413 Calories

Ingredients

• 2 tablespoons butter
• ½ cup blanched slivered almonds
• 1 cup mayonnaise
• ½ tablespoon butter
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2 cups diced celery
• 4 tablespoons chopped onion
• 2 cups uncooked long-grain rice
• 3 cups cooked, chopped chicken breast meat
• 1 cup crushed cornflake crumbs

Recipe Instructions

Step 1

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

Step 2

Bake in preheated oven for 45 minutes, until golden brown.

Step 3

In a saucepan bring water to a boil. 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.

Step 4

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.