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Almond Chicken Casserole Recipe

Almond Chicken Casserole Recipe

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. YIELD: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


  • 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.

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

Reviews for Almond Chicken Casserole

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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."

Reviewed Jan. 16, 2013

"Our Residents love it :) thanks for sharing the recipe"

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"

Reviewed Jun. 24, 2012

"The recipe went together beautifully and was a big hit with my family. Also made a batch for neighbors - they loved it!"

Reviewed Mar. 11, 2012

"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 Jan. 23, 2012

"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 Dec. 12, 2011

"This was awesome. I served it with butter rice. Everyone loved it, even my picky 3 year old."

Reviewed Dec. 6, 2011

"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 Oct. 20, 2011

"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 Mar. 16, 2011

"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 Oct. 17, 2010

"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!!!"

Reviewed Sep. 13, 2010

"I thought this was excellent. It might also be good with adding about 1 tbsp. dry ranch dressing mix."

Reviewed Jan. 11, 2010

"This casserole is pasta as a filler. I added an extra can of mushrooms and some extra celery which I pre-cooked to crisp tender. My husband and I both love it."

Reviewed Jan. 4, 2010

"Our rule in our home is never complain until you try it and make sure you criticize politely. I'll try to follow my own rules by saying, It was okay, but it's definitely not my favorite, nor will I make it again. It definitely wasn't a family favorite. My family can usually eat a typical casserole by itself (no sides) and get full. However, this does not have enough meat in it to do such a thing. It has a different texture and taste. I would describe it as an undercooked quiche. At least one of kids didn't totally refuse to finish it. That child was able to pick the meat out and eat just that."

Reviewed May. 13, 2009

"yes, it was vinegar, all you have to do is put a little vinegar&water in the kettle, let it come to a full boil, let sit a few mins. and rinse clean."

Reviewed Mar. 9, 2009

"Can you help me?

Mom and Grandma used to boil up the tea/water kettle with a solution---
Was it "vinegar" ? to rid the kettle of calcium deposits? Please help if you can."

Reviewed Feb. 12, 2009

"this was a yummy dish but, I reduced the fat with light sour cream, cream chicken soup and mayo and poured over small amount of noodles"

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Wine Pairings

Full-Bodied White Wine

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