To Make Ahead:
Prepare as directed in step 2 and 3. Cover with aluminium foil and freeze for up to one month.
Remove from freezer and allow to stand at room temperature for one hour. Toast almonds as directed in step 1. Bake casserole covered for 30 minutes. Uncover and bake for 1 hour, or until thoroughly heated through.Sprinkle with 1 cup of cheese, and top with almond slivers. Return to oven for 5 minutes.
Ingredients
- 60g Raw Almonds, Preferably Blanched
- 1 Cup Brown and Wild Rice Mix
- 1/4 Cup Butter
- 4 Celery Ribs, Chopped
- 1 Large Onion, Chopped
- 1/2 Whole Chicken, Cooked, Deboned and Shredded
- 2 Cans Creamy Mushroom Soup
- 1 Cup Sour Cream
- 1/2 Cup Milk
- 1t Salt
- 1t Pepper
- 1 Cup Breadcrumbs
- 3 Cups of Grated Cheese, Divided
Directions
- 1Preheat Oven to 180°C. Bake almonds in a single layer for 6 minutes or until toasted and fragrant, stirring halfway through. Allow to cool, then chop into slivers.
- 2Prepare rice according to package instructions (Typically around 40 minutes cooking time).
- 3Meanwhile, melt butter in a large pan over medium heat. Add Celery and onions. Sauté for 10 minutes, or until tender. Add chicken, cream of mushroom soup, sour cream, milk, salt, pepper, cooked rice and two cups of cheese.
- 4Stir mixture into a lightly greased baking dish and top with breadcrumbs. Bake at 180°C for 35minutes. Sprinkle with remaining 1 cup of cheese, and top with almond slivers. Return to oven for 5 minutes.
