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Almond Chicken Casserole

Almond Chicken Casserole
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
6-8 ServingsPrep: 15 min. Bake: 25 min.

Ingredients

  • 2 cups cubed cooked chicken
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 3/4 cup mayonnaise
  • 2 celery ribs, chopped
  • 3 hard-cooked eggs, chopped
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (8 ounces) water chestnuts, drained and chopped
  • 1 tablespoon finely chopped onion
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup crushed cornflakes
  • 2 tablespoons butter, melted
  • 1/4 cup sliced almonds

Directions

  • In a large bowl, combine the first 12 ingredients. Transfer to a
  • greased 13-in. x 9-in. baking dish; sprinkle with cheese.
  • Toss cornflakes with butter; sprinkle over cheese. Top with almonds.
  • Bake, uncovered, at 350° for 25-30 minutes or until heated
  • through. Yield: 6-8 servings.
© Taste of Home 2013

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Almond Chicken Casserole (continued)

Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013