Friday, October 23, 2009

PostHeaderIcon Recipe Friday: Almond Chicken Casserole

  • 2 cups cubed cooked chicken (or 2 10 oz. cans chunk white meat chicken)
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 3/4 cup mayonnaise
  • 3/4 cup chopped celery
  • 3/4 cup sliced mushrooms
  • 1 tablespoon finely chopped onion
  • 2 teaspoons lemon juice
  • 1/2 tablespoon soy sauce
  • 1/4 teaspoon black pepper
  • 1 cup cheddar cheese, shredded
  • 1/2 cup crushed cornflakes
  • 2 tablespoons butter, melted
  • 1/4 cup sliced almonds

Preheat oven to 350° .

Grease on 13x9" baking dish.

In a large bowl, fold in chicken, soup, sour cream, mayonaise and vegetables. Add lemon juice, soy sauce and pepper.

Pour chicken mixture into baking dish. Sprinkle top with the cheddar cheese. Toss the corn flakes with butter and layer on top of the cheese. Finish off by topping with the almond slices.

Bake, uncovered for 25-30 minutes or until heated through.

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