CHICKEN AND RICE CASSEROLE
This old-fashioned Chicken and Rice Casserole comes together in just 10 minutes!
Provided by Blair Lonergan
Categories Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- In a large bowl, stir together chicken, rice, mayonnaise, condensed soup, chicken broth, onion, celery and almonds. Transfer to the prepared baking dish.
- In a separate bowl, stir together Ritz cracker crumbs and melted butter. Sprinkle over top of the casserole.
- Bake, uncovered, for 25-30 minutes (or until hot, bubbly, and golden brown on top).
Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 366.6 kcal, Carbohydrate 31.6 g, Protein 16.5 g, Fat 19.7 g, SaturatedFat 5.7 g, Cholesterol 54.6 mg, Sodium 657.3 mg, Fiber 2 g, Sugar 2.1 g, UnsaturatedFat 9.7 g
CREAMY ALMOND CHICKEN BAKE
A delicious chicken dish that is cheesy and nutty and GOOOOOD!!
Provided by Linda Rutkowski
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spread bread crumbs into a wide, shallow bowl. Press chicken breast halves into bread crumbs to coat. Gently pat chicken to let any loose crumbs fall away. Place coated breasts onto a plate while breading the rest; do not stack.
- Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil to brown completely, 3 to 5 minutes per side.
- Spread rice into the bottom of a 13x9-inch baking dish. Arrange browned chicken breasts atop the rice.
- Mix ranch dressing, celery soup, mozzarella cheese, and almonds together in a bowl; pour over the chicken and rice, assuring the chicken is covered completely. Sprinkle Cheddar cheese over the ranch dressing mixture and top with crushed potato chips.
- Bake in preheated oven until golden brown on top and the chicken is no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 1433.4 calories, Carbohydrate 65.9 g, Cholesterol 160.5 mg, Fat 105.6 g, Fiber 4.4 g, Protein 52.7 g, SaturatedFat 24.1 g, Sodium 2437.4 mg, Sugar 8.5 g
ALMOND CHICKEN RICE CASSEROLE
Found this great little recipe waiting in my inbox this afternoon and I just knew it would be delicious with just a wee bit of tweaking. Recipe & photo: favehealthyrecipes.com
Provided by Ellen Bales
Categories Casseroles
Time 45m
Number Of Ingredients 15
Steps:
- 1. In a large bowl, combine the chicken, mayonnaise, yogurt, soup, chicken broth, pepper, salt, lemon juice, onion, rice, water chestnuts, 1 cup of the almonds, and celery.
- 2. Place the mixture into a large buttered casserole dish, about 9x13-inch.
- 3. Mix the remaining 1/2 cup almonds, butter and corn flakes together and sprinkle over the top of the casserole.
- 4. Bake in a preheated 350-degree oven for 35-45 minutes, or until bubbly.
ALMOND CHICKEN CASSEROLE
This mouthwatering casserole makes an excellent potluck dish. It's creamy and just bursting with flavor. A golden topping made of cornflakes and almonds offers crunch appeal! -Michelle Krzmarzick, Redondo Beach, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first 12 ingredients. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. , Toss cornflakes with butter; sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 472 calories, Fat 37g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 834mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
SPICY ALMOND CHICKEN AND RICE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 30
Steps:
- In a small pot, loosen the almond butter over low heat, then add the stock, hoisin, soy sauce, ginger, garlic, Sriracha and lime juice, season with black pepper, bring to a bubble and simmer to let sauce thicken and flavors combine.
- Heat the oil over high heat in a large skillet. Add the leeks or onions, celery, carrots, chiles and snap peas and stir-fry to tender-crisp, 3 to 4 minutes. Add the water chestnuts and toss to combine. Add the sauce and chicken and toss to combine. Season with salt to taste. Cool and store for a make-ahead meal. Reheat quickly over medium-high heat when you are ready to serve.
- To serve, cook the rice to package directions. Toast the almonds in a small pan until golden and fragrant.
- Serve the chicken with the rice; sprinkle with the almonds.
- Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.
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." More Rice Side Dish Recipes »
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- 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 : Calories 786 calories, Fat 38g fat (10g saturated fat), Cholesterol 165mg cholesterol, Sodium 856mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 3g fiber), Protein 58g protein.
ALMOND CHICKEN CASSEROLE
Very rich and filling, this cheesy almond and rice casserole is great for potlucks and family gatherings.
Provided by jkoch960
Categories One Dish Meal
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350'.
- In a large pan over medium heat, stir together cream of chicken soup and broth. Stir in chicken, water chestnuts, lemon juice and mayonnaise. Stir in celery, onion salt and rice. Combine well, then pour into a casserole dish.
- Melt butter in a skillet over medium heat. Pour in crushed crackers and stir to coat with butter. Pour crackers over the top of casserole. Then sprinkle almonds and shredded cheese over the top.
- Bake in oven until cheese is melted; about 30 minutes.
Nutrition Facts : Calories 572.8, Fat 34.2, SaturatedFat 11.2, Cholesterol 46.7, Sodium 1256.3, Carbohydrate 57.6, Fiber 3, Sugar 5.1, Protein 10.3
ALMOND RICE CASSEROLE
Make and share this Almond Rice Casserole recipe from Food.com.
Provided by Vegan Freak
Categories Rice
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Heat oil in large skillet and cook celery, onions, pepper, mushrooms and parsley over med heat until onions are translucent, about 10 minutes. Stir in remaining seasonings.
- Add the uncooked rice and cook for several minutes, mixing well. Transfer the ingredients to a lightly oiled 3-qt casserole. If usng precooked rice, add it in this step.
- Add broth and half of the alomds. Stir until ingredients are well combined.
- Top with remaining almonds and bake, covered, for one hour or until rice is soft and liquid has been absorbed.
Nutrition Facts : Calories 246.5, Fat 9.6, SaturatedFat 1, Sodium 18, Carbohydrate 35.2, Fiber 4, Sugar 2.2, Protein 6.6
ALMOND CHICKEN AND RICE CASSEROLE
This is a recipe that has been in my family for many years. It is counted as a favorite with my husband and kids. Very quick and easy prep.
Provided by Rooster_814
Categories One Dish Meal
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter and add soups and milk. Reserve 1 C soup mixture. Add rice to remaining soup mixture. Pour into 9x13 baking dish. Cut chicken breasts into thirds and place on top of rice and soup. Pour remaining cup of soup over all. Sprinkle with parmesan cheese, parsley and almonds on top. Bake covered at 350 degrees for about 1 1/2 hours. Check after one hour and stir rice.
- **Sometimes I like to make this with lower fat content. When I do I decrease the amount of rice by 1/2 C, eliminate 1 can of cream of chicken soup and add in the place 1 1/2 C chicken broth and leave out the butter and almonds. It is still very creamy and very tasty. I also use lowfat cream soups.
Nutrition Facts : Calories 759.1, Fat 24.8, SaturatedFat 10.1, Cholesterol 107.5, Sodium 1612.9, Carbohydrate 91, Fiber 1.2, Sugar 2, Protein 39.7
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