Shelly's Recipe

CHICKEN ALMOND CASSEROLE

Category: Casseroles - Chicken and Turkey

3 cups cooked rice (approx. 1.5 cups of uncooked rice)
2 tablespoons butter
1 med onion, chopped
2 cups celery, chopped
1/2 cup almonds, chopped
1 pound chicken breast, cubed into bite sized pieces
1 1/4 cup mayonnaise (I use the same amount as the soup)
1 can condensed cream of chicken soup
Salt and Pepper
1 box (5 oz) of Stove Top stuffing mix
3 tablespoons melted butter

Preheat oven to 400 degrees F. In a medium size saute/frying pan toast almonds for approximately 3 minutes on medium-high heat. Remove almonds from pan into large bowl. Add 2 tbsp butter to frying pan and saute chicken pieces until no longer pink. Remove chicken and add to the bowl with almonds.

Saute onions and celery for 3 minutes and add to the chicken/almond mixture. Add rice, condensed cream of chicken soup, mayonnaise, and a little salt and pepper (to taste) to the bowl and mix everything until well combined. Add mixture to a greased casserole dish (dish size can be anything from medium to 9×13). Microwave 3 tbsp butter until melted. Open the bag of stuffing and add melted butter to it. Fold the bag at the seam and shake the mixture for half a minute. Sprinkle the stuffing mixture on top of the casserole dish and bake for 25 minutes or until the top is golden brown.