Almond Chicken Casserole I recipe
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Ingredients
- 1 ½ cups uncooked long grain white rice 3 cups water 5 cups diced cooked chicken ½ cup mayonnaise ½ 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 ½ cups sliced almonds 1 cup chopped celery 2 teaspoons ground white pepper 1 tablespoon salt 3 cups cornflakes cereal 1 cup butter, melted
Nutrition Info
- 537 caloriescarbohydrate: 33.9 gcholesterol: 88.5 mgfat: 34.9 gfiber: 2.4 gprotein: 22.3 gsaturatedFat: 13 gservingSize: -sodium: 1010.6 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Almond Chicken Casserole I
Directions
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Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
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.
In a bowl, toss the remaining 1/2 cup sliced almonds and cornflakes cereal with the melted butter. Spread evenly over the casserole.
Bake 35 to 45 minutes in the preheated oven, until lightly browned.