Search Term

Enter a search term (optional)


Select One (optional)




Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


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


  • 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


  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.

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Your Recently Viewed Recipes

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

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


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Slow Cooker or Instant Pot Chicken

"Did you get a new Instant Pot for Christmas? Or are you a die-hard fan of the old-school Crock Pot? Either way, you can enjoy this… Continue reading: "Slow Cooker or Instant Pot Chicken"

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Instagram Twitter Pinterest Twitter
Email RSS

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Do Not Sell My Personal Information Subscribe Terms of Service Submit Your Recipes! Unsubscribe

FaveHealthyRecipes does not provide medical advice, diagnosis or treatment. See Terms of Service.

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

I Love It