A tried-and-true chicken casserole that wins over family and guests time and time again.
Remove from freezer, and let stand at room temperature 1 hour.
Toast almonds as directed in Step 1.

Credit:Morgan Hunt Glaze; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayless
Bake casserole, covered, at 350F for 30 minutes.
Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated.
Sprinkle with 1 cup (4 oz.)

Credit:Morgan Hunt Glaze; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayless
shredded Cheddar cheese and toasted almonds.
Bake 5 more minutes.
More Comforting Rice Casserole Recipes You’ll Love
It’s nice to mix it up sometimes.

Credit:Morgan Hunt Glaze; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayless
These rice-based casseroles will help you do just that:
Ingredients
1(2.25-oz.)
package sliced almonds
2(6.2-oz.)
cans cream of mushroom soup
2(8-oz.)

Credit:Morgan Hunt Glaze; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayless
cans chopped water chestnuts, drained
1(8-oz.)
container sour cream
1cupmilk
1/2tsp.table salt
1/2tsp.freshly ground pepper
4cups(16 oz.)
Make rice:
Prepare rice mixes according to package directions.

Credit:Morgan Hunt Glaze; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayless
Saute 10 minutes or until tender.
Stir in chicken, next 6 ingredients, rice, and 3 cups cheese.
Bake casserole:
Bake at 350F for 35 minutes.

Credit:Morgan Hunt Glaze; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayless
Sprinkle with remaining 1 cup cheese, and top with toasted almonds.
Just stick with a similar quantityabout 6 cups cooked ricefor the best results.

Credit:Morgan Hunt Glaze; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayless

Credit:Morgan Hunt Glaze; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayless

Credit:Morgan Hunt Glaze; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayless

Credit:Morgan Hunt Glaze; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayless

Credit:Morgan Hunt Glaze; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayless