Almond Chicken Casserole II

Almond Chicken Casserole II


"Mayonnaise and soup stirred into cooked chicken breast and rice with a little onion/celery saute, then topped with slivered almonds and cereal crumbs. Fantastic casserole. This recipe was catered in for my sister's wedding. Everyone wanted the recipe, it is sooo good!"


1 h 15 m servings 413 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 37.1g
  • 12%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 386 mg
  • 15%

Based on a 2,000 calorie diet

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  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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  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.
  4. Bake in preheated oven for 45 minutes, until golden brown.
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  1. 143 Ratings


After making a few adjustments I found this to be one of our favorite recipes in our home! To make a 9x13 pan, I add 2 1/2-3 cups of COOKED long-grain rice (we prefer Basmati rice), add carrots ...

I have been looking for years for this recipe. I grew up with this dish, and it is one of my favorites! I tweaked it a little to suit our tastes, and the results were amazing. Here's what I did:...

This is hands down my favorite all recipes dish ... with a few alterations. I use sour cream instead of mayonnaise and roast garlic cream of mushroom as opposed to cream of chicken. You can bu...