Chicken Almond Casserole Recipe

About this recipe

This high-protein baked casserole combines tender chicken, crunchy almonds, and a creamy base for a satisfying dinner. Perfect for solution seekers looking for a hearty and easy-to-make meal.

Ingredients

• 200 g Freshcon Cooked Basmati Rice
• 200 g Sambar Onion Peeled (Sambar Kanda)
• 430Ml Hellmanns Mayonnaise Squeeze Real
• 100 g Mother Dairy Salted Butter
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 250 g Organically Grown Green Capsicum
• 150 g Mooz Cream Cheese
• 200 g Livyor Raw Sunflower Seeds
• 450 g Kellogg'S Multigrain Corn Flakes

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. In a skillet, melt 2 tablespoons of butter over medium heat. Add 2 cups of chopped green capsicum and 2 tablespoons of finely diced onion, sautéing until softened, about 5 minutes.
3. 3. In a large mixing bowl, combine 2 cups of cooked rice, 2 cups of chickpeas, the sautéed green capsicum and onion, 1 1/2 cups of mayonnaise, and 1 package of cream cheese. Mix thoroughly.
4. 4. Transfer the mixture into a 13 x 9-inch baking dish, spreading it evenly.
5. 5. In a separate bowl, mix 4 cups of crushed corn flakes with 4 tablespoons of melted butter. Spread this mixture evenly over the top of the casserole.
6. 6. Sprinkle 1/2 cup of sunflower seeds over the corn flake topping.
7. 7. Bake the casserole in the preheated oven for 30 to 40 minutes, or until the top is golden brown and the casserole is bubbling.
8. 8. Remove from the oven and let it rest for 5 minutes before serving.