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
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.