ALMOND CHICKEN RICE CASSEROLE

Ellen Bales

By
@Starwriter

Found this great little recipe waiting in my inbox this afternoon and I just knew it would be delicious with just a wee bit of tweaking.
Recipe & photo: favehealthyrecipes.com


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Rating:

Comments:

Serves:

6

Cook:

45 Min

Method:

Bake

Ingredients

3 c
boneless skinless chicken breasts, diced
1/2 c
fat-free mayonnaise
1/2 c
plain fat-free yogurt
1 can(s)
(10.75 oz.) cream of chicken or mushroom soup
2 c
lowfat chicken broth
1/2 tsp
white pepper
1-1/2 tsp
salt
2 Tbsp
lemon juice
3 Tbsp
onion, chopped
4 c
cooked brown rice - or - cooked egg noodles
1 can(s)
(8 oz.) sliced water chestnuts
1 1/2 c
sliced almonds, divided
1 c
celery, chopped
1/3 c
butter or lowfat margarine, whichever you prefer
2 c
corn flakes

Directions Step-By-Step

1
In a large bowl, combine the chicken, mayonnaise, yogurt, soup, chicken broth, pepper, salt, lemon juice, onion, rice, water chestnuts, 1 cup of the almonds, and celery.
2
Place the mixture into a large buttered casserole dish, about 9x13-inch.
3
Mix the remaining 1/2 cup almonds, butter and corn flakes together and sprinkle over the top of the casserole.
4
Bake in a preheated 350-degree oven for 35-45 minutes, or until bubbly.

About this Recipe

Main Ingredient: Chicken
Regional Style: Asian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #hearty, #nutty