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Almond Chicken and Rice Recipe

"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."

More Rice Side Dish Recipes »

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


  • 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


  • 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.

Nutritional Facts

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

Reviews for Almond Chicken and Rice

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Reviewed Oct. 4, 2013

"This is so yummy =]"

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."

Reviewed Nov. 16, 2011

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

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