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Almond chicken
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| Almond Chicken Casserole II Prep Time: 30 Min Cook Time: 45 Min Ready In: 1 Hr 15 Min Servings Original Recipe Yield 12 servings Ingredients | |
| 2 cups | uncooked long-grain rice |
| 1/2 tablespoon | butter |
| 4 tablespoons | chopped onion |
| 2 cups | diced celery |
| 3 cups | cooked chopped chicken breast meat |
| 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.
Nutritional Information open nutritional information
Amount Per Serving Calories: 386 | Total Fat: 20g | Cholesterol: 45mg
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