Chicken almond casserole

Mmmmm.... this is one of my favorites. And I swear I started to take pictures of every step in the process, but then my camera battery died. So you only get an end result one. Sorry.

It comes from Savory Sweet Life. Cook time is pretty quick so it makes a great weeknight meal. You can also prepare it in advance and pop it in the oven. We love it for the leftovers - it makes great lunches for the next few days.

Ingredients:
3 cups cooked rice
2 tablespoons butter
1 white onion, chopped
2 cups celery, chopped
1/2 cup almonds (I used sliced)
1 1/2 pound chicken breast cut into bite sized pieces
1 1/4 cup mayonnaise
1 can condensed cream of chicken soup
Salt and Pepper to taste
1 box of Stove Top stuffing mix (I like the low sodium)
4 tablespoons melted butter

In a medium-size skillet, toast almonds. Remove to a large mixing bowl. Add 2 tablespoons butter to skillet and warm over medium-hot. Add in chicken pieces and cooked until browned. It doesn't have to be cooked all the way through, just no more visible pink. Remove to the bowl with the almonds. Add onions and celery to the skillet and cook until tender, 5-7 minutes. Remove to the chicken/almond bowl.

To the mixing bowl, toss in the mayo, soup, and salt and pepper to test. Mix it up reeeeeaaaallll good. Transfer to a greased 9x13 baking dish.

Open the top of the stuffing mix bag and pour in the melted butter. Squish it around to absorb into the stuffing. When it's pretty well distributed, add to the top of the baking dish.

Bake at 400 for about 25 minutes.