Almond Chicken Casserole Recipe - Cooking Index
Almond Chicken Casserole Recipe - Cooking Index
I like chicken and I like almonds. When I can find a recipe that combines both that usually means I am going to enjoy the concoction. This one does both and I do enjoy it! You too!
Type: Chicken, Poultry| 5 cups | 312g / 11oz | Diced chicken - (boned, skinned) |
| 1/2 cup | 118ml | Mayonnaise |
| 1/2 cup | 118ml | Plain yogurt |
| 1 can | Cream mushroom soup | |
| 2 cups | 474ml | Chicken broth |
| 3/4 tablespoon | 11ml | White pepper |
| 1 tablespoon | 15ml | Salt |
| 2 tablespoons | 30ml | Lemon juice |
| 3 tablespoons | 45ml | Chopped onion |
| 4 cups | 640g / 22oz | Cooked rice |
| 1 | Sliced water chestnut | |
| 1 1/2 cups | 139g / 4.9oz | Sliced almonds |
| 1 cup | 110g / 3.9oz | Chopped celery |
| 2/3 cup | 131g / 4.6oz | Butter |
| 3 cups | 187g / 6.6oz | Corn flakes |
Mix the chicken, mayonnaise, yogurt, soup, broth, pepper, salt, lemon juice, onion, rice, water chestnuts, 1 cup almonds, and celery together. Put into a large buttered casserole dish.
Mix 1/2 cup almonds, the butter, and the corn flakes together and top the casserole with this mixture. Bake in a pre-heated 350 degree F oven for 35-45 minutes.
Source:
Don Houston
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