I love a good casserole—don’t you? Even better is enjoying one that someone else has made. A few years ago my husband (bless his heart) decided to try his hand at a casserole. If you know him, you know how thoughtful that was: cooking and baking aren’t his usual pursuits, though he happily eats what I prepare.
It wasn’t a promising start when he warned, “I’m not going to tell you what’s in here because you might think it’s gross and won’t eat it.” The “wet” part of the casserole is mayonnaise combined with a can of condensed cream of chicken soup. Some people immediately recoil at that idea—“gross, nasty, yuck”—and I had similar doubts. But please don’t knock it until you try it. I ate it, I loved it, and best of all, my kids loved it too.
What makes this casserole so appealing is its simplicity and balance. Chicken, onions, celery, rice, and almonds form a pleasing base. The condensed soup blended with mayonnaise creates a surprisingly harmonious binding sauce; the vinegar and acidity in the mayonnaise offset the condensed soup’s saltiness, producing a well-rounded flavor. The wet ingredients are just enough to hold everything together, and a topping of Stove-Top stuffing adds a crunchy, savory crust that elevates the whole dish.
This casserole quickly became a family favorite and is often requested at potlucks. From our home to yours, enjoy!
Ingredients:
3 cups cooked rice (about 1.5 cups uncooked)
2 tablespoons butter
1 medium onion, chopped
2 cups celery, chopped
1/2 cup almonds, chopped
1 pound chicken breast, cubed into bite-sized pieces
1 1/4 cups mayonnaise (I use the same amount as the soup)
1 (10.75 ounce) can condensed cream of chicken soup
Salt and pepper, to taste
1 box (5 oz) Stove-Top stuffing mix
3 tablespoons melted butter
Directions:
Preheat the oven to 400°F. In a medium sauté pan, toast the almonds over medium-high heat for about 3 minutes, then transfer them to a large mixing bowl. Add 2 tablespoons of butter to the pan and sauté the chicken pieces until cooked through; transfer the chicken to the bowl with the almonds. Sauté the onion and celery in the same pan for about 3 minutes, then add them to the chicken and almonds. Add the cooked rice, condensed cream of chicken soup, mayonnaise, and salt and pepper to taste. Stir until everything is evenly combined.
Grease a casserole dish (anywhere from medium size to 9×13) and spread the mixture evenly in the dish. Melt 3 tablespoons of butter in the microwave, open the bag of Stove-Top stuffing, pour the melted butter into the bag, seal it at the seam, and shake for about 30 seconds to coat the crumbs. Sprinkle the stuffing mixture over the casserole. Bake for 25 minutes, or until the top is golden brown. Serve warm and enjoy!
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