Wednesday, June 18, 2008

Almond Chicken Casserole

Almond Chicken Casserole
serves 6

700g/11/2lb 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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