chicken-almond casserole
- Categories
- Casserole
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 4½ cup | Chicken; diced |
| 1 cup | Celery; chopped |
| 1 small | Chopped onion |
| 3 | Hard cooked eggs; chopped |
| ½ cup | Slivered almonds; toasted |
| 2 cans | (10.75-oz) cream of chicken soup (or cream of whatever's in your pantry); undiluted |
| ¾ cup | Mayonnaise (not salad dressing) |
| ½ cup | Chicken broth |
| ¼ cup | Lemon juice |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 cup | Crushed butter crackers (like Ritz) |
submitted by: sgjg6566@...
Combine the first 11 ingredients and place in a greased 13 inch X 9 inch pan. Sprinkle the crumbs on top. Bake at 350 degrees for 40 minutes.
**You can also sprinkle ½ cup Parmesan or Romano cheese on top.
Recipe Archive - 5 August 96
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, .
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