Almond Chicken Casserole

October 14, 2013

This article was written for Annabel & Grace, which is now part of Rest Less.

Almond Chicken Casserole

A good family casserole with a twist, the cornflakes & almond topping.


Almond Chicken Casserole


5 cups diced cooked chicken breast meat                           3 tbsp chopped onion

½ cup mayonnaise                                                                   4 cups cooked rice

½ cup plain yoghurt                                                                 1 can sliced water chestnuts

1 can condensed cream of mushroom soup                        1½ cups sliced almonds

2 cups chicken stock                                                                 1 cup chopped celery

¾ tablespoon white pepper                                                    1 cup butter

1 tbsp salt                                                                                     3 cups cornflakes

2 tbsp lemon juice

How to prepare

Preheat oven to 350° F.

  • In a large bowl combine the diced chicken, mayonnaise, yogurt, soup, broth, white pepper, salt, lemon juice, onion, rice, water chestnuts, 1 cup of sliced almonds, and celery.
  • Mix well.
  • Place mixture in a lightly greased 9×13-inch baking dish.
  • In a medium bowl combine the butter or margarine, corn flakes cereal and 1/2 cup sliced almonds.
  • Mix together and top the casserole with this mixture.
  • Bake in the preheated oven for 35 to 45 minutes.

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