Almond Chicken Casserole II Recipe

Ingredients
<br>- 2 cups uncooked long-grain rice
<br>- ½ tablespoon butter
<br>- 4 tablespoons chopped onion
<br>- 2 cups diced celery
<br>- 3 cups cooked, chopped chicken breast meat
<br>- 1 cup mayonnaise
<br>- 1 (10.75 ounce) can condensed cream of chicken soup
<br>- ½ cup blanched slivered almonds
<br>- 1 cup crushed cornflake crumbs
<br>- 2 tablespoons butter
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: Preheat oven to 350 degrees F (175 degrees C).
<br>step 3: 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.
<br>step 4: Bake in preheated oven for 45 minutes, until golden brown.
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Ingredients
- 2 cups uncooked long-grain rice
- ½ 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
- ½ cup blanched slivered almonds
- 1 cup crushed cornflake crumbs
- 2 tablespoons butter

Directions
step 1: 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.
step 2: Preheat oven to 350 degrees F (175 degrees C).
step 3: 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.
step 4: Bake in preheated oven for 45 minutes, until golden brown.

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