asiago chicken almondine casserole

Recipe by
Alice C
Richmond Hill, ON

I just love the taste of Asiago cheese. I clipped this recipe many years ago. I think it might have come from the back of the instant rice box. This is a good company dish and can certainly be prepared ahead.

yield 6 serving(s)
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For asiago chicken almondine casserole

  • CASSEROLE BASE
  • 1 1/2 c
    instant rice
  • 3/4 c
    milk
  • 1/2 c
    french's fried onions
  • 1/2 c
    slivered almonds
  • 1/2 c
    asiago cheese, grated
  • 1 c
    frozen green beans, french cut
  • 1 can
    cream of mushroom soup
  • TOPPING
  • 6
    boneless chicken breasts
  • 1 c
    asiago cheese, grated
  • 1/4 c
    slivered almonds
  • 1/4 c
    melted butter
  • 1/2 c
    parmesan cheese, grated
  • 1/2 c
    cornflake crumbs

How To Make asiago chicken almondine casserole

  • 1
    Preheat oven to 350 F. Grease or spray a 3 quart casserole dish or a 9 x 13 inch pan. Thoroughly mix rice, green beans, soup, milk, almonds, onions and Asiago cheese. Put into casserole dish.
  • 2
    Pound chicken breasts until thin. Place a dollop of Asiago cheese over each breast and roll up (2 or 3 tablespoons). Place each chicken roll on top of rice mixture. Brush each chicken piece with melted butter. Drizzle remaining butter over casserole.
  • 3
    Mix together slivered almonds, Parmesan cheese and cornflake crumbs. Sprinkle over casserole. Cover and bake for 45 minutes. Uncover and bake another 15 minutes.

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