Almond Chicken Casserole Recipes

ALMOND CHICKEN CASSEROLE II

Steps:

• 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.
• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• Bake in preheated oven for 45 minutes, until golden brown.

ALMOND CHICKEN CASSEROLE

Steps:

• In a large bowl, combine the first 12 ingredients. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. , Toss cornflakes with butter; sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

AMAZING ALMOND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large pan over medium heat, stir together cream of chicken soup and water (or broth). Stir in chicken, chestnuts, lemon juice, and mayonnaise. Stir in celery, onion, salt, and rice. Combine well, then pour into a casserole dish.
• Melt butter in a skillet over medium heat. Pour in crushed crackers, and stir to coat with butter. Pour crackers over the top of casserole. Then sprinkle almonds and shredded cheese over the top.
• Bake in preheated oven until cheese is melted, about 30 minutes.

ALMOND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350'.
• In a large pan over medium heat, stir together cream of chicken soup and broth. Stir in chicken, water chestnuts, lemon juice and mayonnaise. Stir in celery, onion salt and rice. Combine well, then pour into a casserole dish.
• Melt butter in a skillet over medium heat. Pour in crushed crackers and stir to coat with butter. Pour crackers over the top of casserole. Then sprinkle almonds and shredded cheese over the top.
• Bake in oven until cheese is melted; about 30 minutes.

ALMOND CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees.
• Put the chopped onion and celery into a bowl and microwave on high for 2 minutes.
• In a medium-size saucepan over medium heat, combine the onion, celery, water chestnuts, mushroom soup, and mayonnaise.
• Cook this mixture until bubbly all the way through.
• This will blend the flavors.
• Add the chicken and pour into a 9x13 inch casserole dish lightly sprayed with cooking spray.
• For the topping: unfold the crescent rolls and lay on top of the casserole.
• Sprinkle with the shredded swiss and then with the almonds.
• Melt the butter and drizzle on top.
• Bake for 25 minutes.

ALMOND CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F degrees.
• Mix chicken, mayonnaise, yogurt, soup, broth, pepper, salt, lemon juice, onion, rice, water chestnuts, 1 C. almonds, and celery together.
• Put into a lg. buttered casserole dish.
• Mix remaining almonds, butter, and corn flakes together and top casserole with mixture.
• Bake for 35-45 minutes.

ALMOND CHICKEN RICE CASSEROLE

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.