Almond Chicken Casserole I

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Filed Under: chicken

Servs: 12   Prep:   Cook:

"This dish refrigerates and freezes well, so it can be prepared ahead and stored."

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


  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, until lightly browned.

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