February 23, 2010

Almond Chicken Rice Bake

When I had my daughter Madison 11 and 1/2 years ago, my neighbor Karen Price brought this casserole to us for dinner. We loved it and have been making it ever since. I have given the recipe to several people who also love it. It's so good, but probably pretty fattening with all the mayo.


1 lb. cooked and shredded chicken
2 small cans cream of chicken soup
1 Tbs. lemon juice
1 cup rice (not cooked)
1 cup mayonaise
slivered almonds

Spray a 9/13 baking dish with cooking spray. Add all ingredients- except almonds to the dish and mix together. Bake at 300 degrees for 1 hour. Remove dish from oven and cover the top of the casserole with a layer of slivered almonds. Return to oven for 5 to 10 minutes to toast almonds.

Rate It!
Jen: 8
Kile: 7
Kiley: 10
Madee: 7.5
Destrie: good

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