Chicken Almond Rice Casserole

• 1/2 cups Almonds, Chopped
• 5 Tablespoons Butter, Divided
• 1 pound Chicken Breast, Cubed Into Sm. Pieces
• 1 whole Medium Onion, Chopped
• 2 cups Celery, Chopped
• 3 cups Cooked White Rice
• 1 can Condensed Cream Of Chicken (10.75 Oz)
• 1- 1/4 cup Mayonnaise
• 1 box Stove Top Stuffing - 5oz
• Salt And Pepper, to taste

1. Preheat oven to 400 degrees F.
2. In a medium-sized saute/frying pan, toast almonds for approximately 3 minutes on medium-high heat.
3. Remove almonds from pan into a large bowl.
4. Add 2 tablespoons of butter to frying pan and saute chicken pieces until no longer pink.
5. Remove chicken and add to the bowl with almonds.
6. Saute onions and celery for 3 minutes and add to the chicken/almond mixture.
7. Add rice, condensed cream of chicken soup, mayonnaise, and a little salt and pepper (to taste) to the bowl and mix everything until well combined.
8. Add mixture to a greased casserole dish (dish size can be anything from medium to 9x13).
9. Microwave remaining 3 tablespoons of butter until melted.
10. Open the bag of Stove Top Stuffing and add melted butter to it.
11. Fold the bag at the seam and shake the mixture for half a minute.
12. Sprinkle the stuffing mixture on top of the casserole dish and bake for 25 minutes or until the top is golden brown.
13. Enjoy!

butter, chicken, onion, celery, condensed cream, mayonnaise, stove top stuffing , salt

Taken from tastykitchen.com/recipes/main-courses/chicken-almond-rice-casserole/ (may not work)