Almond Chicken Casserole

Almond Chicken Casserole

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups cubed cooked chicken

  • 1

    can (10-¾ ounces) condensed cream of chicken soup, undiluted

  • 1

    cup (8 ounces) sour cream

  • ¾

    cup mayonnaise

  • 2

    celery ribs, chopped

  • 3

    hard-cooked eggs, chopped

  • 1

    can (4 ounces) mushroom stems and pieces, drained

  • 1

    can (8 ounces) water chestnuts, drained and chopped

  • 1

    tablespoon finely chopped onion

  • 2

    teaspoons lemon juice

  • ½

    teaspoon salt

  • ¼

    teaspoon pepper

  • 1

    cup (4 ounces) shredded cheddar cheese

  • ½

    cup crushed cornflakes

  • 2

    tablespoons butter, melted

  • ¼

    cup sliced almonds

Directions

In a large bowl, combine the first 12 ingredients. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with cheese. Toss cornflakes with butter; sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 6-8 servings


Nutrition

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