Almond Chicken Casserole

Almond Chicken Casserole2Ingredients

2 cups cubed cooked chicken

1 can condensed cream of chicken soup, undiluted

1 cup sour cream

¾ cup mayonnaise

2 celery ribs, chopped

3 hard-cooked eggs, chopped

1 8-oz. can water chestnuts, drained and chopped

1 4-oz. can mushroom stems and pieces, drained

1 tablespoon finely chopped onion

2 teaspoon lemon juice

½ teaspoon salt

¼ teaspoon pepper *

1 cup shredded cheddar cheese

½ cup crushed cornflakes

2 tablespoons butter, melted

½ cup sliced almonds

 

Directions

  1. In a large bowl, combine the first 12 ingredients (through *)
  2. Transfer to a greased 13” x 9” x 2” baking dish; sprinkle with cheese.
  3. Toss cornflakes with butter; sprinkle over the cheese. Top with almonds.
  4. Bake uncovered at 350º for 25-30 minutes or until heated through.

 

Yield: 6-8 servings

Recipe source: Taste of Home Magazine

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