I made chicken and rice with almonds casserole for a family get-together a few weeks ago. It was easy enough to toss together and I even made a double batch. If I can make this lovely casserole anyone can! 🙂 My favorite thing about this recipe is that it’s so versatile. Add a bit of this and that from the fridge and it will only get better!
This chunky almond chicken casserole made dinner time extra special at my humble abode.
Ingredients
2 cups cooked Uncle Ben’s rice
2 cups cooked chicken (you can buy canned in pinch but this is a good way to use up leftovers)
1 can Campbell’s cream of chicken soup
1 can cream of celery soup (or mushroom if you want)
1 onion chopped
3 hard boiled eggs (this is a newer addition of mine….I don’t think the original recipe I used had this but it seems to ‘fill in the spaces’ well)
1/2 tsp Morton salt
1/4 cup lemon juice (I kept changing the amount higher and higher until 1/4 cup seemed to suit my taste buds.
2 cups celery chopped
3/4 to 1 cup Hellmans mayonnaise….(if the whole thing is too dry…I would rather add more of this than any other ingredient. Of course, I only use Hellman’s light…NOT that I am promoting any one brand but it is so much yummier. However, if you are used to the sweetness that comes with other mayonnaise….you will miss it if you use Hellman’s.)
1 cup sliced almonds
crushed potato chips
Instructions
Mix all ingredients except potato chips; refrigerate overnight or all day. Top with crushed potato chips. Bake for 50 minutes at 350 degrees. Enjoy…trust me…this is so addictive! And…as the ingredients go so well with one another, you can ‘mix and match’ or substitute with marvelous results.
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Quick Tip: Don’t like almonds? No problem! Replace them with French’s French fried onions.