Prep Time
30 Mins
Cook Time
30 Mins
Makes 8 to 10 servings

Deliver with a tossed green salad and French bread.

How to Make It

Step 1

Cook rice according to package directions. Stir together cooked rice and next 10 ingredients in a bowl. Spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with cereal.

Step 2

Bake at 350° for 30 minutes or until golden and bubbly. Garnish, if desired.

Step 3

Note: Freeze casserole up to 1 month, if desired. Thaw casserole in refrigerator overnight. Bake, covered with aluminum foil, at 350° for 45 minutes. Remove foil, and bake 15 minutes more or until thoroughly heated.

Ratings & Reviews

sarahdraper08's Review

April 09, 2013

Sherrie's Review

January 08, 2009
This is a great make ahead dish for a crowd

bstalnaker's Review

April 26, 2011
My family loved this! - even the picky eaters! It was easy to pull together and keeps well for leftovers. This has been added to our monthly rotation.

heatherw143's Review

January 28, 2009
I really didn't like this recipe. If you're going to make it...sweat out the veggies! All i could taste the entire time was onion and celery. I left out the almonds and added a cup of cheese.

fourchases's Review

April 19, 2010
This has some very good ingredients but the canned soup taste over powers them all. Will not make this again.

Sararags's Review

February 27, 2012
This is one of my favorite chicken casseroles. I love the water chestnuts and the almonds. Great flavor. I make it and divide it in smaller containers and freeze it.

Good start for company casserole

July 11, 2016
I thought this was alright. It was on the bland side which was probably apparent from the recipe that all items lacked any kick.  It has a nice crunch from celery, almonds, and water chestnuts. I minced the onion very fine so it blended into casserole adding a savory flavor without overpowering. I understand a small chopped onion should be about half a cup, and I probably used a few TBSP extra. I added garlic powder, chili powder, and a splash of cayenne the next day. Everyone liked it much better. Or MUSH better, as it was a bit more soupy the next day so I made plates with a slotted spoon to strain excess liquid.I would make this again, but I would cook the rice less before hand so I could absorb more liquid as casserole cooked. Of course, I'd add extra ingredients tried on leftovers from the start this time too.