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Almond Chicken Casserole Recipe

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This recipe for Almond Chicken Casserole is from A Little Bit of Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups cubed cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup sour cream
3/4 cup mayonnaise
2 celery ribs, chopped
3 hard cooked eggs, chopped
1 can (8 oz) water chestnuts, drained and chopped
1 can or 1 cup or mushroom stems and pieces, chopped
1 tbsp. finely chopped onion
2 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 cup shredded cheddar cheese
1/2 cup crushed French fried onions from a can
1/4 cup sliced almonds
Directions:
Directions:
In a large bowl, combine the first 12 ingredients. Transfer to a greased 13 x 9 inch baking dish and sprinkle with cheese and onions. Bake at 350º for 25-30 minutes or until heated through.

*Because Tim doesn't like water chestnuts or nuts in his food, I leave those out completely.

This recipe comes from an issue of Taste of Home.

 

 

 

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