almond chicken casserole

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Filed Under: chicken, bake, roast

Servs: 12   Prep:   Cook:

"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!"

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

Instructions

  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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