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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 cups 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 cups lowfat chicken broth
  • 3/4 tablespoon white pepper
  • 1 tablespoon salt
  • 2 tablespoons lemon juice
  • 3 tablespoons onion, chopped
  • 4 cups 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 cups corn flakes

Instructions

  1. 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. 
     
  2. Place the mixture into a large buttered casserole dish.
     
  3. Mix the remaining 1/2 cup almonds, margarine, and corn flakes together and sprinkle over the top the casserole.
     
  4. Bake at 350F degrees for 35-45 minutes.

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Carol. As starwriter here told you more eloquently than I. You have managed to piss me off with your incompetence, but mostly with your condescending tone. You are probably one of those cooks who should stick to friend eggs and mac cheese, and leave the cooking to people with brains.

I think this recipe is very clear and understandable. I don't see what the problem is with Carol G. "1 can fat-free cream of mushroom soup" is very clear. How many different sizes mushroom soup are there? I only know of one, outside of the enormous institutional size and I seriously doubt if that is what goes into this recipe. When reading a recipe one only has to use a little common sense. Almond Chicken Rice Casserole sounds delicious, and it's a very easy-to-follow recipe, not sloppily written at all. Another thing to keep in mind is that most recipes can be tweaked in many different ways. Don't like mushroom soup? Use cream of chicken (which is what I plan to do). Don't want rice? Use noodles. USE YOUR IMAGINATION. It isn't rocket science.

I think the recipe "Almond Chicken Rice Casserole" is very careless and sloppy and inconsiderate of the end-user. I think it is too risky to possibly waste expensive ingredients such as "5 cups chicken breast, boned, skinned and diced" trying to duplicate. My main concern is the description of this ingredient: "1 can fat-free cream of mushroom soup". What size can? Condensed? Ready-to-eat"? The ingredient description as is unfortunately is potentially useless and could cost the user money and time. Is it too much for me to expect that each recipe posted has been at least proof-read for usability if not for reproducibility? I think not. I for one will not waste my expensive ingredients on careless sloppily-written recipes like this one. I would like to try it some time, however, if the author write a much better recipe. Thank you for your consideration. Very Best Wishes for better recipes in the future. Carol G

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