Almond Chicken Rice Casserole
Almonds and corn flakes give this tasty casserole a delicious, crunchy top. Kids can help mix all the ingredients together, too, and even the most finicky ones love to eat what they help cook!
Cooking Time45 min
Cooking MethodCasserole
Ingredients
- 5 cup chicken breast, boned, skinned and diced
- 1/2 cup fat-free mayonnaise
- 1/2 cup plain fat-free yogurt
- 1 can fat-free cream of mushroom soup
- 2 cup lowfat chicken broth
- 3/4 tablespoon white pepper
- 1 tablespoon salt
- 2 tablespoon lemon juice
- 3 tablespoon onion, chopped
- 4 cup cooked brown rice
- 1 8-ounce can sliced water chestnuts
- 1 1/2 cup sliced almonds, divided
- 1 cup celery, chopped
- 1/3 cup lowfat margarine or other butter substitute
- 2 cup corn flakes
Instructions
- Preheat oven to 350 degrees F.In a large bowl, combine the chicken, mayonnaise, yogurt, mushroom soup, chicken broth, pepper, salt, lemon juice, onion, rice, water chestnuts, 1 cup of the almonds, and celery.
- Place the mixture into a large buttered casserole dish.
- Mix the remaining 1/2 cup almonds, margarine, and corn flakes together and sprinkle over the top the casserole.
- Bake at 350F degrees for 35-45 minutes.