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Almond Chicken Rice Casserole

Almonds and corn flakes give this tasty casserole a delicious, crunchy top. Kids can help mix all the ingredients together, too, and even the most finicky ones love to eat what they help cook!

Cooking Time45 min

Cooking MethodCasserole

Ingredients

  • 5 cup chicken breast, boned, skinned and diced
  • 1/2 cup fat-free mayonnaise
  • 1/2 cup plain fat-free yogurt
  • 1 can fat-free cream of mushroom soup
  • 2 cup lowfat chicken broth
  • 3/4 tablespoon white pepper
  • 1 tablespoon salt
  • 2 tablespoon lemon juice
  • 3 tablespoon onion, chopped
  • 4 cup cooked brown rice
  • 1 8-ounce can sliced water chestnuts
  • 1 1/2 cup sliced almonds, divided
  • 1 cup celery, chopped
  • 1/3 cup lowfat margarine or other butter substitute
  • 2 cup corn flakes

Instructions

  1. Preheat oven to 350 degrees F.In a large bowl, combine the chicken, mayonnaise, yogurt, mushroom 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.
     
  3. Mix the remaining 1/2 cup almonds, margarine, and corn flakes together and sprinkle over the top the casserole.
     
  4. Bake at 350F degrees for 35-45 minutes.

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