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

Almond Chicken Casserole Recipe

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4.5 21 28
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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
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 6-8 servings


  • 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

1-1/2 cup: 472 calories, 37g fat (13g saturated fat), 164mg cholesterol, 834mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 19g protein


  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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Feb. 26, 2016

"It was ok. I thought it was missing something."

Reviewed Apr. 14, 2015


Reviewed Apr. 15, 2014

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

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!"

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."

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