Almond Chicken Casserole
Submitted by melanie
Creamy chicken and rice casserole with water chestnuts, celery, and crunchy almond-cornflake topping. Make-ahead freezer meal that feeds a crowd.
YIELD
6 servingsPREP
5 minCOOK
45 minREADY
50 minThis retro casserole combines tender chicken with rice in a tangy sauce enriched by mayonnaise, yogurt, and cream of mushroom soup.
Water chestnuts add satisfying crunch while lemon juice brightens the rich, creamy base.
The butter-tossed cornflake and almond topping bakes up golden and crispy, providing textural contrast to the velvety filling below.
Kitchen Tips
- Use rotisserie chicken for the quickest prep or poach chicken breasts in the broth you’ll use in the recipe
- Mix gently to avoid breaking up the rice grains and water chestnuts
- Prepare completely, cover tightly, and freeze unbaked for up to three months
- If baking from frozen, add 15-20 minutes to the cooking time and cover with foil if top browns too quickly
Ingredients
Directions
Mix the chicken, mayonnaise, yogurt, soup, broth, pepper, salt, lemon juice, onion, rice, water chestnuts, 1 cup almonds, & celery together.
Put into a large buttered casserole dish.
Mix ½ cup almonds, the butter, and the corn flakes together and top the casserole with this mixture. Bake in a pre-heated 350℉ (180℃) F oven for 35 to 45 minutes.
Serves 4 to 6 NOTE This dish refrigerates well and freezes well so it can be perparted ahead and stored.
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