Chicken Casserole
Ingredients
- 2 cups Instant Rice
- 2 cups Water
- 3 large Boneless Skinless Chicken Breasts
- 1 medium Onion
- 4 ounces Butter
- 1 cup Slivered Almonds
- 1/4 cup Mayonnaise
- 10-3/4 ounces Cream of Chicken Soup
- 1 can Sliced Water Chestnuts
- 4 cups Frosted Flakes Cereal
- Cooking Spray
Instructions
- Preheat the oven to 350F
- Combine rice and water in a microwave-safe bowl
- Cover the bowl
- Microwave rice mixture for 8 minutes
- Fill a medium pot with water 3/4 of the way full
- Add chicken to the pot
- Bring to a boil over medium-high heat
- Once boiling, reduce heat to low
- Cover
- Cook chicken for 15 minutes
- Remove chicken from water and cut into 1-inch cubes
- Coarsely chop the onion
- Melt 1 tablespoon butter in a large skillet
- Add onions
- Cook, stirring frequently for 5 minutes
- Drain the water chestnuts
- Combine chicken, almonds, onion, rice, mayonnaise, cream soup, and water chestnuts in a large mixing bowl
- Stir until completely mixed
- Spray the 9x13 baking dish with cooking spray
- Add ingredients to the baking dish
- Melt remaining butter in the large skillet
- Add frosted flakes to the butter
- Stir until frosted flakes are coated in butter
- Sprinkle the frosted flakes over the top of the mixture in the baking dish
- Cover with foil
- Bake in the preheated oven for 45 minutes
- Remove the foil
- Bake for an additional 15 minutes
- Serve
Notes
Tools You'll Need
- Microwave-safe Bowl
- Medium Pot
- Large Skillet
- Stirring Spoon
- Knife
- Cutting Board
- Large Mixing Bowl
- 9x13 Casserole Dish
- Foil