Mom's Chicken & Rice Casserole

[PurplePuppy]

Mom's Chicken & Rice Casserole

(From David Venable of QvC)

INGREDIENTS

2 cups uncooked rice

1 Tbsp vegetable oil

1 cup onion, finely diced

1 tsp garlic, minced

1 rotisserie chicken, skin and bones removed, meat shredded

2 cans cream of chicken soup

1/2 cup mayonnaise

2 Tbsp lemon juice

1/2 cup chicken broth

1 tsp dried thyme

1/2 tsp salt

1 tsp ground black pepper

1 cup Panko breadcrumbs

1/2 cup slivered almonds

1/2 cup melted butter

PREPARATION

1. Preheat oven to 350°F.

2. Grease a 9'' x 13'' casserole dish with cooking spray.

3.
Bring rice and 4 cups of water to a simmer in a medium-size saucepan.
Continue to simmer over medium heat until the water is fully absorbed,
about 10 minutes.

4. Meanwhile, heat the oil in a small-size
saute pan. Add the onions and garlic and cook until the onions are
translucent, about 5 minutes.

5. Place the chicken, cooked rice,
sauteed onions, garlic, cream of chicken soup, mayonnaise, lemon juice,
chicken broth, dried thyme, salt, and black pepper into a large bowl and
stir to combine. Spread the mixture evenly into the prepared casserole
dish.

6. Combine the Panko, almonds, and butter in a small bowl.
When the butter has evenly coated the breadcrumbs and almonds, sprinkle
the mixture over the chicken and rice mixture in the casserole dish.

7. Bake in the oven for about 1 hour, or until it’s bubbly and the top is evenly browned.