Wednesday, April 29, 2009

Almond Chicken & Rice Casserole

Do casseroles ever photograph well? I'm thinking no.....well maybe Better Homes and Gardens can take a good photo of a casserole. They also have a lot more people standing behind the camera, including a food stylist, which didn't come standard with my kitchen. :) But onto the recipe!

I thought this was going to be another typical Chicken & Rice casserole that would be good, but ho-hum. But this casserole's secret weapon was the almonds on top that got a little toasted. My husband got home late and even the reheated version at 8 pm was good.

Here is the recipe at in its original format. I made 2 8x8 pans and froze one casserole for another time.

Almond Chicken & Rice Casserole

1 (10.5 ounce) can condensed cream of chicken soup
4 cups cooked diced chicken
1 8 oz can water chestnuts, drained and chopped (optional)
2 teaspoons lemon juice
1 cup mayonnaise
2 cups chopped celery
1 small onion, chopped
2 teaspoons salt
2 cups cooked rice
1/2 cup butter
1 1/2 cups crushed buttery round crackers or bread crumbs
1 cup sliced almonds

Preheat oven to 350 degrees F. In a large bowl, stir together cream of chicken soup, chicken, chestnuts, lemon juice, and mayonnaise. Saute celery and onion in a pan to soften. Stir celery, onion, salt, and rice into the large bowl. Combine well, then pour into a casserole dish.
Melt butter and combine with crushed crackers or bread crumbs and stir to coat with butter. Pour crackers over the top of casserole. Then sprinkle almonds over the top. Bake in preheated oven until bubbly and the almonds are lightly toasted, about 30 minutes.

Easy Cooking | Simple Cooking 

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