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This mouthwatering casserole makes an excellent potluck dish. It's creamy and just bursting with flavor. A golden topping made of cornflakes and almonds offers 'crunch' appeal!—Michelle Krzmarzick, Redondo Beach, California
Nutritional Facts 1 serving (1-1/2 cups) equals 472 calories, 37 g fat (13 g saturated fat), 164 mg cholesterol, 834 mg sodium, 14 g carbohydrate, 2 g fiber, 19 g protein.
Originally published as Almond Chicken Casserole in Taste of Home February/March 2007, p7
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Jan. 16, 2013 by Kathy H
Our Residents love it :) thanks for sharing the recipe
Reviewed on Nov. 01, 2012 by ladybug820
Made this last night leaving out mushrooms but adding frozen peas and carrots. Everything else was as written in recipe. It was delish! Creamy and an excellent easy meal
Reviewed on Jun. 24, 2012 by mymrshd
The recipe went together beautifully and was a big hit with my family. Also made a batch for neighbors - they loved it!
Reviewed on Mar. 11, 2012 by REHT
Casserole is average. Did not think is was any thing special. The recipie could use some herbs to add a punch of flavor. Agree with the other review's that it needs a side of rice to assist with the dish.
Reviewed on Jan. 23, 2012 by farmer-1942hotmail.com
If anyone complains about this Almond Chicken recipe being bland or otherwise, I think they should have their taste buds checked. My family thought it was the best every and have requested it again & again.
Reviewed on Dec. 12, 2011 by kmikula0426
This was awesome. I served it with butter rice. Everyone loved it, even my picky 3 year old.
Reviewed on Dec. 06, 2011 by Sheepdrover
I enjoyed making this and think it's a good recipe. Agree with previous comments that it needs to be put over rice and/or pasta. Also I'd saute the onions and celery to make them more tender.
Reviewed on Oct. 20, 2011 by Jannahughes
We liked it alot, however way to much sauce. And I even added more mushrooms. Next time I'll cut back on the sour cream and mayo, and put it over rice or pasta. Good flavor though.
Reviewed on Mar. 16, 2011 by keverwann
This was great! Much better than I had anticipated it being! Used reduced fat and light ingredients where available. We had it over brown rice so there was more fiber in the meal.
Reviewed on Oct. 17, 2010 by ktownTootie
I first used this recipe back in '76..lost it, tried to remake it from memory...I am SO THRILLED to have it again. Thanks!!!
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