ALMOND CHICKEN RICE CASSEROLE

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ALMOND CHICKEN RICE CASSEROLE image

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

Provided by Ellen Bales

Categories     Casseroles

Time 45m

Number Of Ingredients 15

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

Steps:

  • 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.

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