8
slices white sandwich bread, crusts removed, cut into 1/2-inch cubes (about 4 cups)
1
cup sliced almonds
1/4
cup butter or margarine, melted
Chopped fresh parsley, if desired
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Steps
1
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, melt 3 tablespoons butter over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender but not brown.
2
Stir in flour, mixing well. Stir in half-and-half, water, sherry and seasoning packet from rice mix. Cook 5 to 6 minutes, stirring constantly, until bubbly. Stir in rice and chicken. Cook 3 to 4 minutes, stirring frequently, until mixture is thickened. Pour into baking dish.
3
Meanwhile, in large bowl, toss bread cubes and almonds with 1/4 cup melted butter, using spoon. Sprinkle evenly over casserole.
4
Bake uncovered 20 to 30 minutes or until topping is golden brown. Let stand 5 minutes before serving. Sprinkle with parsley.
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Make the casserole (without the topping) up to a day ahead; cover and refrigerate. Remove from refrigerator 45 minutes before serving, add the topping and bake as directed.
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