Asiago Chicken Almondine Casserole

Asiago Chicken Almondine Casserole Recipe

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Alice C


I just love the taste of Asiago cheese. I clipped this recipe many years ago. I think it might have come from the back of the instant rice box. This is a good company dish and can certainly be prepared ahead.


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15 Min
1 Hr



  • 1 1/2 c
    instant rice
  • 3/4 c
  • 1/2 c
    french's fried onions
  • 1/2 c
    slivered almonds
  • 1/2 c
    asiago cheese, grated
  • 1 c
    frozen green beans, french cut
  • 1 can(s)
    cream of mushroom soup

  • 6
    boneless chicken breasts
  • 1 c
    asiago cheese, grated
  • 1/4 c
    slivered almonds
  • 1/4 c
    melted butter
  • 1/2 c
    parmesan cheese, grated
  • 1/2 c
    cornflake crumbs

How to Make Asiago Chicken Almondine Casserole


  1. Preheat oven to 350 F. Grease or spray a 3 quart casserole dish or a 9 x 13 inch pan. Thoroughly mix rice, green beans, soup, milk, almonds, onions and Asiago cheese. Put into casserole dish.
  2. Pound chicken breasts until thin. Place a dollop of Asiago cheese over each breast and roll up (2 or 3 tablespoons). Place each chicken roll on top of rice mixture. Brush each chicken piece with melted butter. Drizzle remaining butter over casserole.
  3. Mix together slivered almonds, Parmesan cheese and cornflake crumbs. Sprinkle over casserole. Cover and bake for 45 minutes. Uncover and bake another 15 minutes.

Printable Recipe Card

About Asiago Chicken Almondine Casserole

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: Canadian
Other Tag: Quick & Easy

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