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Almond Chicken and Rice Recipe

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"The recipe for this almond-topped casserole has been in our family for years," notes Sharon Skildum of Maple Grove, Minnesota. "It's as comforting as chicken rice soup, so it's on our dinner table often."

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Almond Chicken and Rice Recipe

Prep: 15 min. Bake: 1 hour

Yield: 4 Servings

15 60 75

Ingredients

1 cup uncooked long grain rice
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup milk
1 celery rib, chopped
1/2 cup chopped onion
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup slivered almonds, divided

Directions

Place the rice in a greased 13-in. x 9-in. baking dish; top with chicken. In a bowl, combine soup, milk, celery, onion, parsley, salt, pepper and 1/4 cup of almonds. Pour over chicken. Cover and bake at 350° for 45 minutes. Sprinkle with remaining almonds. Bake, uncovered, 15 minutes longer or until meat juices run clear. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 786 calories, 38 g fat (10 g saturated fat), 165 mg cholesterol, 856 mg sodium, 51 g carbohydrate, 3 g fiber, 58 g protein.

Originally published as Almond Chicken and Rice in Quick Cooking May/June 1999, p47

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Almond Chicken and Rice

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Reviewed on Jun. 16, 2013 by Cook_aholic

I actually made this twice. I used the cut-up fryer the first time but it is just too much grease or fat for us although the chicken I got was no more fatty than most. The second time I used 4 boneless skinless chicken breasts and 2 boneless skinless thighs just to have white and dark meat. Much better.