This creamy and crunchy chicken almond casserole is a family-friendly dish full of flavor. Tender chicken, fluffy rice, toasted almonds, and a mix of comforting ingredients come together for a satisfying meal that’s perfect for dinners, potlucks, or meal prep.
Ingredients
- 3–4 cups cooked chicken, shredded or diced
- 2 cups cooked white or brown rice
- 1 can (10 oz) cream of mushroom soup
- 1 can (10 oz) cream of celery soup
- 1 tbsp dried onion flakes or 1 small fresh onion, minced
- 3/4 cup slivered almonds, lightly toasted
- 2 tsp salt
- 1 cup plain Greek yogurt or mayonnaise
- 1 1/2 cups diced celery
- 3 hard-cooked eggs, chopped
- 2 tbsp fresh lemon juice
- 1/2 cup chopped roasted red peppers (or pimentos)
- 1 cup buttered panko or regular breadcrumbs
Instructions
In a large bowl, mix together the chicken, rice, soups, onion, almonds, salt, Greek yogurt (or mayonnaise), celery, chopped eggs, lemon juice, and roasted red peppers until well combined.
Cover the mixture and refrigerate for several hours or overnight to allow the flavors to meld. Remove from the fridge 30–60 minutes before baking.
Preheat the oven to 350°F. Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the buttered breadcrumbs evenly on top.
Bake uncovered for 50–60 minutes, or until hot and bubbly and the topping is golden brown. Let cool slightly before serving.
