Almond Chicken Casserole

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2 cups cubed cooked chicken

1 can condensed cream of chicken soup, undiluted

1 cup sour cream

3/4 cup mayonnaise

2 celery ribs, chopped

3 hard-boiled large eggs, chopped

1 can mushroom stems and pieces, drained

1 can water chestnuts, drained and chopped

1 tablespoon finely chopped onion

2 teaspoons lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup shredded cheddar cheese

1/2 cup crushed cornflakes

2 tablespoons butter, melted

1/4 cup sliced almonds


1. In a large bowl, combine the first 12 ingredients. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese.

2. Toss cornflakes with butter; sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Bon Appetit!

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