Almond Chicken ‘n Rice

Cook rice with salt, according to package directions. In a medium bowl, stir topping ingredients and set aside. Butter two 9×13 pans or casserole dishes of similar size.

In a large saute or frying pan with lid, toast almonds for 3 minutes on medium-high heat. Remove to an extra large mixing bowl.

Using 2 tablespoons of the butter, saute chicken chunks in 2 batches until fully cooked. Season chicken liberally with salt and pepper. Transfer the chicken to the mixing bowl. Next, saute onion, celery, and garlic in the remaining butter—the onions first for 5–10 minutes and celery for only 3–5 minutes. Add onion mixture, Miracle Whip, and soups to the chicken and stir together.

Preheat oven to 375ºF. Layer the rice in the pans, and the chicken mixture over top. If baking immediately, spread the stuffing mixture on top. Bake for 30 minutes. If baking later or freezing, do not top with the stuffing mix until the last 15 minutes of baking. For a cold casserole, bake 60 minutes or until bubbly.

Notes:
• To make your own 2 cans of cream soup, whisk 3 cups milk or chicken broth with 1/3 cup flour and 3 tablespoons chicken bouillon, and boil to thicken.
• Instead of the chicken breasts, you can use 1 whole rotisserie chicken, de-boned and shredded.