I love a good casserole, and I especially love when someone else makes it. A few years ago my husband — bless him — decided to try his hand at one. You should know that cooking isn’t his natural talent, so his effort felt particularly thoughtful.
When he brought the dish out he warned, “I’m not going to tell you what’s in it because you’ll think it’s gross.” His hesitation made sense: the creamy base combines mayonnaise and condensed cream of chicken soup, a pairing that sounds odd at first. If you’re recoiling already, hear me out: don’t knock it until you try it. I ate it and loved it — and the biggest surprise was that my kids loved it too.
What makes this casserole so appealing is its simplicity and balance. Tender chicken, sautéed onions and celery, toasted almonds and rice come together into a comforting, savory dish. The mayonnaise adds a subtle acidity that cuts through the richness of the condensed soup, balancing the flavors while providing just enough moisture to bind everything. A crunchy Stove-Top stuffing topping gives a savory crust that finishes the casserole beautifully.
This recipe quickly became a family favorite and a regular at potlucks. From our kitchen 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
- 1 1/4 cups mayonnaise (or use equal amount to 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 (200°C). In a medium sauté pan, toast the chopped almonds over medium-high heat for about 3 minutes until fragrant and lightly golden. Transfer the almonds to a large mixing bowl.
Add 2 tablespoons of butter to the pan and sauté the cubed chicken pieces until cooked through and no longer pink. Remove the chicken and add it to the bowl with the almonds. In the same pan, sauté the chopped onion and celery for about 3 minutes until slightly softened, then add them to the chicken and almonds.
Add the cooked rice, condensed cream of chicken soup, mayonnaise, and salt and pepper to taste. Mix everything thoroughly until well combined. Transfer the mixture to a greased casserole dish — a medium dish or a 9×13 pan both work well.
Microwave the 3 tablespoons of butter until melted. Pour the melted butter into the opened bag of Stove-Top stuffing, fold the bag closed at the seam and shake for about 30 seconds so the butter coats the crumbs evenly. Sprinkle the stuffing mixture evenly over the top of the casserole.
Bake for about 25 minutes, or until the top is golden brown and the casserole is heated through. Let it rest a few minutes before serving. Enjoy!
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