Ingredients:
2 C cooked
chicken breast, diced
1 can cream
of chicken soup
1 C diced
celery – sautéed
1 C rice
½ C slivered
almonds – toasted
½ C mayonnaise
1 T lemon
juice
(maybe some
chicken stock to loosen the mass a bit)
Cheddar for
the top
Method:
There is
really only one way in my opinion to make great chicken breasts. Start with
bone in and skin on. Drizzle with olive oil and sprinkle with lots of salt and
pepper. Bake for about 30-35 minutes depending on the size of the breast. They are
done when a knife inserts easily and all juices run clear. Cool for about 20
minute, remove and discard skin, dice meat and use bones for broth.
Cook the
rice. Toast the almonds. Saute the celery in a bit of oil and maybe some water
till crisp tender.
Mix it all
together. Loosen the casserole if needed with some chicken stock. Cover
with shredded cheddar. Bake until bubbly.
