Chicken Almond Casserole

This casserole is a favorite around my house.  If you are one of my weight-conscious, health-conscious friends you may wish to ignore this post.  However, if you are in need of some good comfort food, I urge you to go ahead and indulge.  Add a salad and whole wheat rolls to ease your conscience.  Also, if you are ever in need of a dish for a potluck supper this recipe is a winner.  There is a nice contrast between the bottom layer of the dish and the crunchy, buttery topping.

1 cup long grain white rice
2 cans condensed cream of mushroom soup
1/2 cup mayonnaise
3 cups cooked chopped chicken
3/4 cup butter, divided
1 small onion, chopped
2 cups celery, chopped
2 cups crushed cornflakes
1 cup sliced almonds

1) Preheat oven to 350º.  Grease 13×9 pan.

2) Cook rice as directed on package.  Transfer to large mixing bowl.

3) Mix in soup, mayonnaise, and cooked chicken.

3) Melt 1/4 cup butter in large skillet.  Saute onion and celery until soft.  Stir into chicken

4) Spread mixture into prepared pan.

5) Mix crushed cornflakes with 1/2 cup melted butter.  Stir in almonds.

6) Spread over top of chicken mixture.

7) Bake 35-40 minutes or until golden brown.  Enjoy!


2 thoughts on “Chicken Almond Casserole

  1. I wonder how many WW points this casserole has! Oh dear, but this sounds really good. Thanks Jill—I’ll take it to the next potluck, or maybe to my skinny friend’s house

    • Be forewarned, there is no ‘kick’ to this. The jar of chili pickles is on the table when this is served, but I think all the butter makes up for the lack of heat. 🙂

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