Almond Chicken Casserole Recipe
Almond Chicken Casserole Recipe photo by Taste of Home

Almond Chicken Casserole Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 6-8 servings

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

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.

Directions

  1. In a large bowl, combine the first 12 ingredients. Transfer to a greased 13-in. x 9-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. Yield: 6-8 servings.
Originally published as Almond Chicken Casserole in Taste of Home February/March 2007, p7

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.

This recipe pairs well with a full-bodied white wine.

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Reviews for Almond Chicken Casserole

AVERAGE RATING
   (26)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Apr. 15, 2014

Wonderful flavor, almonds and water chestnuts make a nice crunchy texture to the rice and creamy sauce

MY REVIEW
Reviewed Feb. 17, 2014

Looks harder than it is. Very good! Nice crunchy texture. I made a few changes. Use light or low fat mayo and sour cream. Omitted the mushrooms because they aren't popular with my family. I felt like 2 cups chicken wasn't enough for the amount of mayo/sour cream/soup mixture, so I added another cup of chicken. I also added a splash of milk (about a 1/2 cup) to make it creamier. Lastly, to add a little more flavor that some said was lacking, I substituted the regular salt for celery salt. It worked. Overall it was a real hit, and I will definitely make it again!

MY REVIEW
Reviewed Dec. 5, 2013

At first this ingredient list looked more daunting then I wanted to try but it really is easy since most are just vegetables and I adjust those based on what I have on hand. I thought it was a nice casserole and really good for my picky eaters.

MY REVIEW
Reviewed Jan. 16, 2013

Our Residents love it :) thanks for sharing the recipe

MY REVIEW
Reviewed Nov. 1, 2012

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

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