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Almond Chicken Casserole II

chicken, rice, soup, celery, mayonnaise, almonds, onion, butter

Almond Chicken Casserole II -


2 cups uncooked long-grain rice
1/2 tablespoon butter
4 tablespoons chopped onion
2 cups diced celery
3 cups cooked, chopped chicken breast meat
1 cup mayonnaise
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup blanched slivered almonds
1 cup crushed cornflake crumbs
2 tablespoons butter


In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside. Melt 1/2 tablespoon butter in a medium skillet over medium heat; saute onion and celery until soft.
Preheat oven to 350 degrees F (175 degrees C).
Combine the chicken, rice, onion and celery in a 9x13 inch baking dish. Stir in mayonnaise and soup, then almonds. Top with crushed cornflakes and 2 tablespoons butter.
Bake in preheated oven for 45 minutes, until golden brown.

Read the full directions on


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