Chicken Almond Casserole

By mrboyton

Ingredients

• 3 cups cooked rice (approx. 1.5 cups of uncooked rice)
• 2 tablespoons butter
• 1 med onion, chopped
• 2 cups celery, chopped
• 1/2 cup almonds, chopped
• 1 pound chicken breast, cubed into bite sized pieces
• 1 1/4 cup mayonnaise * what I do is use the same amount as the soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• Salt and Pepper
• 1 box (5oz) of Stove Top stuffing mix
• 3 tablespoons melted butter

Preparation

Step 1

Preheat oven to 400 degrees F. In a medium size saute/frying pan toast almonds for approximately 3 minutes on medium-high heat. Remove almonds from pan into large bowl. Add 2 TB of butter to frying pan and saute chicken pieces until no longer pink. Remove chicken and add to the bowl with almonds. Saute onions and celery for 3 minutes and add to the chicken/almond mixture. Add rice, condensed cream of chicken soup, mayonnaise, and a little salt and pepper (to taste) to the bowl and mix everything until well combined. Add mixture to a greased casserole dish (dish size can be anything from medium to 9×13). Microwave 3 TB. of butter until melted. Open the bag of Stove Top Stuffing and add melted butter to it. Fold the bag at the seam and shake the mixture for half a minute. Sprinkle the stuffing mixture on top of the casserole dish and bake for 25 minutes or until the top is golden brown. Enjoy!