Almond Chicken and Rice
Quick Cooking
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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."
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 1 hour
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.