A delightful and easy-to-make chicken bake with a crunchy topping, perfect for weeknight dinners.
Preheat your oven to 350°F (175°C). Grease a baking dish with cooking spray.
Preheating ensures even cooking and a golden topping.
Dice the celery and onion. Sauté them in a skillet with a tablespoon of butter until softened.
Cooking the vegetables enhances their natural sweetness.
Cut the chicken into bite-sized pieces. Cook in the same skillet with a bit of oil until no longer pink.
Avoid overcooking the chicken to keep it tender.
In a mixing bowl, combine the cooked vegetables, chicken, mayonnaise, water chestnuts, almonds, rice, and black pepper.
Mix gently to maintain the texture of the ingredients.
Transfer the mixture to the prepared baking dish, spreading it evenly.
Ensure an even layer for consistent baking.
Melt the remaining butter and mix with panko breadcrumbs. Sprinkle over the filling.
The butter helps the breadcrumbs brown beautifully.
Bake in the preheated oven for 30 minutes or until the topping is golden and the filling is bubbly.
Check halfway through to ensure even browning.
Let the dish cool slightly before serving. Enjoy your meal!
Cooling allows the flavors to meld together.
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