Almond Chicken Casserole I
It's filled with kale, sweet cherry tomatoes, parmesan cheese, creamy mozzarella, and.
Recipe Summary Almond Chicken Casserole I
This dish refrigerates and freezes well, so it can be prepared ahead and stored.
Ingredients | Chicken Casserole Leftover Rotisserie Chicken Recipes1 ½ cups uncooked long grain white rice3 cups water5 cups diced cooked chicken½ cup mayonnaise½ cup plain yogurt1 (10.75 ounce) can condensed cream of mushroom soup2 cups chicken broth2 tablespoons lemon juice3 tablespoons chopped onion1 (8 ounce) can water chestnuts1 ½ cups sliced almonds1 cup chopped celery2 teaspoons ground white pepper1 tablespoon salt3 cups cornflakes cereal1 cup butter, meltedDirectionsCombine 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.Info | Chicken Casserole Leftover Rotisserie Chicken Recipesprep:
15 mins
cook:
1 hr 5 mins
total:
1 hr 20 mins
Servings:
12
Yield:
12 servings
TAG : Almond Chicken Casserole IMeat and Poultry Recipes, Chicken, Chicken Breast Recipes, Creamy,
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