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Almond Chicken and Rice

"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

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.
Nutrition Facts
1 each: 786 calories, 38g fat (10g saturated fat), 165mg cholesterol, 856mg sodium, 51g carbohydrate (6g sugars, 3g fiber), 58g protein.

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Reviews

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Average Rating:
  • K-T
    Oct 4, 2013

    This is so yummy =]

  • Cook_aholic
    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.

  • TashaKD
    Nov 16, 2011

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