Almond chicken casserole







Cook Time

45-50 Min


  • 700g/1 1⁄2lb chicken, boned, skinned and diced
  • 200ml/7fl oz mayonnaise
  • 200ml/7fl oz Greek-style yogurt
  • 400g/14oz canned mushroom soup
  • 450ml/3⁄4pt chicken stock
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons chopped onion
  • 350g/12oz cooked rice
  • 225g/8oz canned sliced water chestnuts
  • 225g/8oz slivered almonds
  • 175g/6oz celery, chopped
  • 100g/4oz butter
  • 150g/5oz cornflakes
  • salt and freshly ground black pepper
  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • Mix the chicken, mayonnaise, yogurt, soup, stock, lemon juice, onion, rice, water chestnuts, half of the almonds and the celery together. Season with salt and pepper. Put in a large casserole dish.
  • Mix the remaining almonds with the butter and cornflakes, and use this mixture to top the casserole. Bake in the oven for 35–45 minutes. Serve hot.
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