Almondricecasserole Recipes

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ALMOND CHICKEN AND RICE CASSEROLE



Almond Chicken and Rice Casserole image

This is a recipe that has been in my family for many years. It is counted as a favorite with my husband and kids. Very quick and easy prep.

Provided by Rooster_814

Categories     One Dish Meal

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups long grain rice
2 (10 1/2 ounce) cans cream of chicken soup
1 (10 1/2 ounce) can cream of mushroom soup
4 -5 boneless skinless chicken breasts
3 -4 tablespoons butter
1/2 cup milk
parmesan cheese
sliced almonds
parsley

Steps:

  • Melt butter and add soups and milk. Reserve 1 C soup mixture. Add rice to remaining soup mixture. Pour into 9x13 baking dish. Cut chicken breasts into thirds and place on top of rice and soup. Pour remaining cup of soup over all. Sprinkle with parmesan cheese, parsley and almonds on top. Bake covered at 350 degrees for about 1 1/2 hours. Check after one hour and stir rice.
  • **Sometimes I like to make this with lower fat content. When I do I decrease the amount of rice by 1/2 C, eliminate 1 can of cream of chicken soup and add in the place 1 1/2 C chicken broth and leave out the butter and almonds. It is still very creamy and very tasty. I also use lowfat cream soups.

Nutrition Facts : Calories 759.1, Fat 24.8, SaturatedFat 10.1, Cholesterol 107.5, Sodium 1612.9, Carbohydrate 91, Fiber 1.2, Sugar 2, Protein 39.7

ALMOND RICE CASSEROLE



Almond Rice Casserole image

Make and share this Almond Rice Casserole recipe from Food.com.

Provided by Vegan Freak

Categories     Rice

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
3/4 cup diced celery
6 green onions, chopped
1 medium green bell pepper, chopped
1 cup sliced mushrooms
1/4 cup chopped fresh parsley
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon pepper
1 1/4 cups uncooked brown rice (or about 5 cups cooked rice)
3 3/4 cups vegetable broth
2/3 cup slivered almonds

Steps:

  • Preheat oven to 350.
  • Heat oil in large skillet and cook celery, onions, pepper, mushrooms and parsley over med heat until onions are translucent, about 10 minutes. Stir in remaining seasonings.
  • Add the uncooked rice and cook for several minutes, mixing well. Transfer the ingredients to a lightly oiled 3-qt casserole. If usng precooked rice, add it in this step.
  • Add broth and half of the alomds. Stir until ingredients are well combined.
  • Top with remaining almonds and bake, covered, for one hour or until rice is soft and liquid has been absorbed.

Nutrition Facts : Calories 246.5, Fat 9.6, SaturatedFat 1, Sodium 18, Carbohydrate 35.2, Fiber 4, Sugar 2.2, Protein 6.6

ALMOND CHICKEN CASSEROLE



Almond Chicken Casserole image

Very rich and filling, this cheesy almond and rice casserole is great for potlucks and family gatherings.

Provided by jkoch960

Categories     One Dish Meal

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 14

1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can chicken broth
4 cups chicken, cooked and diced
2 cups water chestnuts, drained
2 teaspoons lemon juice
1 1/2 cups mayonnaise
2 cups celery, chopped
1 small onion, chopped
2 teaspoons salt
2 cups rice, cooked
1/2 cup butter
1 1/2 cups crushed round buttery crackers
1 cup sliced almonds
1 cup shredded colby cheese

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.

Nutrition Facts : Calories 572.8, Fat 34.2, SaturatedFat 11.2, Cholesterol 46.7, Sodium 1256.3, Carbohydrate 57.6, Fiber 3, Sugar 5.1, Protein 10.3

MY MOM'S SAUSAGE AND RICE CASSEROLE



My Mom's Sausage and Rice Casserole image

A delicious sausage and rice casserole with almonds, onions, peppers and dry chicken noodle soup mix. Try it! You'll like it!

Provided by Corrie Sasser

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h55m

Yield 6

Number Of Ingredients 8

1 pound fresh, ground pork sausage
1 onion, finely chopped
1 cup chopped celery
1 green bell pepper, chopped
½ cup uncooked long-grain rice
2 ½ cups hot water
1 envelope chicken noodle mix -dry
2 tablespoons sliced almonds

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a Dutch-oven over medium heat, brown the sausage with the onion, celery and bell pepper; drain. Pour in rice, hot water, and soup mix. Stir until any lumps of soup have melted. Top with almonds. Cover and bake in a preheated oven for 1 1/2 hours.

Nutrition Facts : Calories 413.9 calories, Carbohydrate 19.7 g, Cholesterol 53.8 mg, Fat 31.9 g, Fiber 1.2 g, Protein 11.5 g, SaturatedFat 11.2 g, Sodium 619.2 mg, Sugar 2 g

CALIFORNIA RICE CASSEROLE



California Rice Casserole image

This one has been a hit everywhere I take it! It couldn't be any easier to make, AND you can prepare it ahead of time, AND it gets rave reviews - all of which makes you a rock star!

Provided by luvn-n-the-oven

Categories     Rice

Time 55m

Yield 12-15 serving(s)

Number Of Ingredients 10

2 cups sour cream
1 cup diced onion
1 -2 garlic clove, minced
4 tablespoons butter
4 cups cooked rice
1 cup cottage cheese
2 (4 ounce) cans green chilies
4 cups shredded cheddar cheese
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350 degrees.
  • Grease bottom of 9" x 13" casserole dish with butter or cooking spray.
  • Melt butter in skillet over medium heat. Saute onions in butter until very soft, stirring constantly. Add garlic during last two minutes of cooking.
  • In large bowl combine cooked rice, onion/garlic/butter mixture, sour cream, cottage cheese, chilis, salt and pepper.
  • Layer half the rice mixture in bottom of casserole dish and top with half of shredded cheese. Repeat with remainder of rice mixture; top with remainder of cheese. (If making ahead of time, cover with plastic wrap after everything is assembled and refrigerate up to a day. Remember to let your dish come to room temperature before you place it in the oven.).
  • Bake for 30 - 40 minutes or until cheese is bubbly.

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