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Almond Chicken Casserole Recipe

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This recipe for Almond Chicken Casserole is from Our Family Recipes, 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:  
8 boneless, skinless chicken breast halves
2½ oz. pkg. sliced almonds
1 can cream of celery soup
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. sour cream
½ c. chopped celery
3 tubes Ritz crackers, crushed
¾ c. butter, melted
Directions:
Directions:
Place the chicken in a large, deep skillet and add water to cover. Cook over medium heat for 30 minutes, or until tender.

Meanwhile, place the almonds in a shallow pan and toast in a 300º preheated oven for 5 minutes, or until pale golden brown. Watch closely - almonds can scorch quickly. Tip the almonds into a plate and set aside.

Drain and cool the chicken and tear into bite-size pieces. Put the chicken in a large bowl and add the 3 cans of soup, sour cream and celery; mix well. Spread mixture in a greased 9" x 13" pan. Mix the crackers and butter, and cover the casserole with the crumbs.

Bake at 350º for 30 minutes, or until bubbly.
Number Of Servings:
Number Of Servings:
8 - 10 servings
Personal Notes:
Personal Notes:
This casserole can be prepared in advance and refrigerated or frozen. Thaw the frozen casserole in the refrigerator overnight before baking.

 

 

 

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