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Almond Chicken Casserole II
Nb persons: 12
Yield:
Preparation time: 30 Minutes
Total time: 1 hr 15 min
Source: http://allrecipes.com/Recipe/Almond-Chicken-Casserole-II/Detail.aspx#
2 cups | uncooked long-grain rice |
1/2 tablespoon | butter |
4 tablespoons | chopped onion |
2 cups | diced celery |
3 cups | cooked, chopped chicken breast |
1 cup | mayonnaise |
1 (10.75 ounce) can | condensed cream of chicken soup |
1/2 cup | blanched slivered almonds |
1 cup | crushed cornflake crumbs |
2 tablespoons | butter |
DIRECTIONS:
1. 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.
2. Preheat oven to 350 degrees F (175 degrees C).
3. 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.
4. Bake in preheated oven for 45 minutes, until golden brown.
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