Ingredients for Almond Chicken Casserole
- Boneless Skinless Chicken Breasts
- 1/2 cup mayonnaise
- Plain Yogurt
- Cream Of Mushroom Soup
- Chicken Broth
- White Pepper
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- Onions
- Cooked Rice
- Sliced Water Chestnuts
- Sliced Almonds
- (Optional) 1/2 cup chopped celery
- 2 tablespoons melted butter
- 1/2 cup crushed corn flakes
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How to Make Almond Chicken Casserole
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 2 cups cooked chicken (shredded or diced), 1/2 cup mayonnaise, 1/4 cup plain yogurt, 1 cup cream of mushroom soup, 1/2 cup chicken broth, 1/4 teaspoon black pepper, 1/2 teaspoon salt, 1 tablespoon lemon juice, 1/2 cup chopped onion, 1 cup cooked rice, 1/2 cup water chestnuts (drained and chopped), and 1 cup slivered almonds.
- Pour the chicken mixture into a large (approximately 9x13 inch) buttered casserole dish.
- In a separate bowl, combine 1/2 cup slivered almonds, 2 tablespoons melted butter, and 1/2 cup crushed corn flakes.
- Sprinkle the almond-cornflake mixture evenly over the top of the casserole.
- Bake for 35-45 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
81 g
Sugar
33g
Fat
113g
Carbs
31g
