What a delicious dish. And so easy to make. I’ve never bought Stove Top stuffing mix before, but I must say it was the perfect topping for this yummy casserole.
Chicken almond rice casserole (modified from this recipe to lower the fat and make dairy-free)
1/2 cup almonds, chopped
1 pound cooked chicken breast, cut into bite-sized pieces
2 tablespoons margarine
1 medium onion, chopped
2 cups celery, chopped
3 cups cooked brown rice
1/2 cup low fat mayonnaise
3/4 cup vegan cream of mushroom (or any cream of-) soup
salt and pepper
1 box Stove Top stuffing mix
3 tablespoons melted margarine
Preheat oven to 400 degrees F. Toast almonds on tray in toaster oven for about 5 – 10 minutes until golden – watch carefully so as to not burn. Place into large bowl. Add chicken to the bowl.
Melt margarine in large pan, and saute onions and celery for 3 minutes. Add to chicken/almond mixture. Add rice, cream soup, mayonnaise, and a little salt and pepper to taste to the bowl and mix everything until well combined.
Add mixture to a greased casserole dish (I used 9 x 13″). Melt 3 tablespoons margarine. Open the bag of Stove Top stuffing and add the melted margarine to it. Fold the bag at the seam and shake the mixture for half a minute. Sprinkle the stuffing mixture on top of the casserole dish, and bake for 25 minutes or until the top is golden brown. Makes 6 – 8 servings.