 |
|
|
|
 |
|
 |
| |
| Home -> [Casseroles, Chicken, Entrees, Poultry] -> [Almond chicken casserole Recipe] |
Almond chicken casserole
|
| Artist: |
_ |
Yield: |
1 |
| Categories: |
Casseroles, Chicken, Entrees, Poultry |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 5
| cup | Diced chicken | | | - | | 1/2
| cup | Mayonaise | | 1/2
| cup | Plain yogurt | | 1
| can | Cream mushroom soup | | 2
| cup | Chicken broth | | 3/4
| tbsp | White pepper | | 1
| tbsp | Salt | | 2
| tbsp | Lemon juice | | 3
| tbsp | Chopped onion | | 4
| cup | Cooked rice | | 8
| oz | Can sliced water chestnuts | | 1 1/2
| cup | Sliced almonds | | 1
| cup | Chopped celery | | 2/3
| cup | Butter | | 3
| cup | Corn flakes | | | (boned -- skinned) |
|
Procedures:
| 1 | Mix the chicken, mayonnaise, yogurt, soup, broth, pepper, salt, lemon juice, onion, rice, water chestnuts, 1 cup almonds, & celery together. | | 2 | Put into a large buttered casserole dish. | | 3 | Mix ?cup almonds, the butter, and the corn flakes together and top the casserole with this mixture. | | 4 | Bake in a pre-heated 350 °F oven for 35-45 minutes. | | 5 | Serves 4-6 **note** this dish refrigerates well and freezes well so it can be perparted ahead and stored |
|
|
|
|
|
|
|
|
|
|
