Almond Rice Casserole 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 CHICKEN RICE CASSEROLE



ALMOND CHICKEN RICE CASSEROLE image

Found this great little recipe waiting in my inbox this afternoon and I just knew it would be delicious with just a wee bit of tweaking. Recipe & photo: favehealthyrecipes.com

Provided by Ellen Bales

Categories     Casseroles

Time 45m

Number Of Ingredients 15

3 c boneless skinless chicken breasts, diced
1/2 c fat-free mayonnaise
1/2 c plain fat-free yogurt
1 can(s) (10.75 oz.) cream of chicken or mushroom soup
2 c lowfat chicken broth
1/2 tsp white pepper
1-1/2 tsp salt
2 Tbsp lemon juice
3 Tbsp onion, chopped
4 c cooked brown rice - or - cooked egg noodles
1 can(s) (8 oz.) sliced water chestnuts
1 1/2 c sliced almonds, divided
1 c celery, chopped
1/3 c butter or lowfat margarine, whichever you prefer
2 c corn flakes

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.

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