Almond Chicken Casserole I 1 1/2 cups uncooked long grain white rice 3 cups water 5 cups diced cooked chicken 1/2 cup mayonnaise 1/2 cup plain yogurt 1 (10.75 ounce) can condensed cream of mushroom soup 2 cups chicken broth 2 tablespoons lemon juice 3 tablespoons chopped onion 1 (8 ounce) can water chestnuts 1 1/2 cups sliced almonds 1 cup chopped celery 2 teaspoons ground white pepper 1 tablespoon salt 3 cups cornflakes cereal 1 cup butter, melted 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.
Posted on: Sat, 10 Jan 2015 17:16:55 +0000
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