Almond Chicken Casserole Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
5 cup: Diced chicken, boned, skinned
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 ounce: Can sliced water chestnuts,
1 1/2 cup: Sliced almonds,
1 cup: Chopped celery,
2/3 cup: Butter,
3 cup: Corn flakes,
Directions:
Mix the chicken, mayonnaise, yogurt, soup, broth, pepper, salt, lemon
juice, onion, rice, water chestnuts, 1 cup almonds, & celery
together. Put into a large buttered casserole dish. Mix 1/2 cup
almonds, the butter, and the corn flakes together and top the
casserole with this mixture. Bake in a pre-heated 350 degree F oven
for 35-45 minutes. Serves 4-6 **NOTE** This dish refrigerates well
and freezes well so it can be perparted ahead and stored.
Source from luhu.jp
juice, onion, rice, water chestnuts, 1 cup almonds, & celery
together. Put into a large buttered casserole dish. Mix 1/2 cup
almonds, the butter, and the corn flakes together and top the
casserole with this mixture. Bake in a pre-heated 350 degree F oven
for 35-45 minutes. Serves 4-6 **NOTE** This dish refrigerates well
and freezes well so it can be perparted ahead and stored.
Source from luhu.jp