Almond Chicken Casserole
By - Posted on August 10, 2012
Almond Chicken Casserole
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Almond Chicken Casserole
Makes 8 servings
2 cans cream of mushroom soup undiluted
1/2 cup mayonnaise (do not substitute)
1/2 cup sour cream
2 tablespoons chopped onions
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
5 cups cubed cooked boneless
skinless chicken breast halves
3 cups cooked rice
4 ribs celery chopped
1 8-ounce can water chestnuts drained
1 cup sliced almonds
TOPPING:
1 1/2 cups crushed butter
flavor crackers (approx. 38 crackers)
1/3 cup butter melted
1/4 cup sliced almonds
1. In a large bowl, combine the soup, mayonnaise, sour cream, onion, lemon juice, salt and pepper.
2. Stir in the chicken, rice, celery, water chestnuts and almonds. Transfer to a greased 13x9x2 inch baking dish.
3. Combine topping ingredients; sprinkle over chicken mixture.
4. Bake, uncovered, at 350 degrees for 35-40 minutes or until bubbly and golden brown.
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