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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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TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 4 servings

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

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.

Directions

  1. 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.
Originally published as Almond Chicken and Rice in Quick Cooking May/June 1999, p47

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.

Full-Bodied White Wine

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

Reviews for Almond Chicken and Rice

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (1)
2 Star
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1 Star
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MY REVIEW
K-T
Reviewed Oct. 4, 2013

This is so yummy =]

MY REVIEW
Reviewed Jun. 16, 2013

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.

MY REVIEW
Reviewed Nov. 16, 2011

It was definitely a different taste but willing to make it again

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