Almond Chicken Casserole I

Almond Chicken Casserole I

Behr 6

"This dish refrigerates and freezes well, so it can be prepared ahead and stored."

Ingredients 1 h 20 m {{adjustedServings}} servings 537 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 537 kcal
  • 27%
  • Fat:
  • 34.9 g
  • 54%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 1011 mg
  • 40%

Based on a 2,000 calorie diet

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  1. Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  3. In a large bowl stir together the cooked rice, diced chicken, mayonnaise, yogurt, cream of mushroom soup, and chicken broth. Mix in the lemon juice, onion, water chestnuts, 1 cup of sliced almonds, and celery. Season with white pepper and salt. Transfer the mixture to the prepared baking dish.
  4. In a bowl, toss the remaining 1/2 cup sliced almonds and cornflakes cereal with the melted butter. Spread evenly over the casserole.
  5. Bake 35 to 45 minutes in the preheated oven, until lightly browned.
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Reviews 97

  1. 128 Ratings


I cooked this dish for the first time and served it to 8 people at a luncheon recently. It was fabulous. Everyone wanted the recipe. I changed the recipe somewhat. I used 3/4 cup of butter instead of 1 cup, but I think it could be cut back even more. Also, I added more onion than called for and I sauteed the onion and celery a little to release their flavors before adding them to the chicken/rice mixture.


I taste tested the prebaked casserole to see if it really needed all that salt. The flavor was yummy without it.I was excited to try something new, I knew we would enjoy it. The problem was when it came out of the oven, it had lost about 40 percent of its flavor. The rice apparently absorbs everything that made this yummy tasting before baking. It is a great casserole. I love the cruchiness of the waterchestnuts and the cornflakes. I will be making this again to see if I can solve the mystery of the missing flavor. Perhaps a little sherry or soy sauce? Oh, I also added 1t garlic powder and some frozen peas. It was still very good even with the flavors that disappeared while baking. Maybe it really needs the salt that I left out, but I felt the soup, butter and mayo added enough. Thanks for sharing,Behr!


My family and I really liked this recipe. I made it as directed, only changing the amount of white pepper to half. It's a great recipe to make for one dinner and freeze the rest for another. It's nice and crunchy and very tasty, and freezes very well. I have made it several times so far and it's always come out great!!!