Almond Chicken Casserole II

Almond Chicken Casserole II

124 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
Recipe by  GOCU

“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!”

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Adjust Servings

Original recipe yields 12 servings



  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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Reviews (124)

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Jamie B.N.

Jamie B.N.

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 to the celery to make about 2 1/4 cups (the carrots add more flavor than the celery alone), no more than 1 cup mayo, DEFENITLY add 2 cans of cream of chicken and if the mixture seems to dry add some milk until it looks better, and instead of topping with plain cornflakes use Honey Bunches of Oats with Almonds!!! The honey gives it an awesome added flavor, it seemed to be the flavor that was missing after I made it the first time word for word from the orginal recipe. Oh, and I only cooked it for 20-30 minutes until it was warm. HIGHLY Recommend!!!



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: - shredded the chicken instead of chopping into cubes; - used one can of cream of mushroom and one can of cream of chicken; - used 1/2 cup mayo and 1/2 cup sour cream; - finely diced the celery and sauteed it until soft; - used the water that I poached the chicken breasts in to cook the rice; - added pepper to taste; - doubled the amount of corn flake topping; - baked casserole (without topping) for 30 minutes, then added the topping and baked for the final 15 minutes. Adding the topping in the last 15 minutes keeps the corn flakes from over-browning. Thanks so much for sharing this recipe! :)



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 bulk up the almonds and celery, too, for a more hearty dish. I've even made this with brown rice ... yum!

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Amount Per Serving (12 total)

  • Calories
  • 413 cal
  • 21%
  • Fat
  • 22.2 g
  • 34%
  • Carbs
  • 37.1 g
  • 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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Chicken Crescent Casserole


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Easy and Delicious Chicken and Rice Casserole