Almond Chicken Casserole Recipe

4.5 22 29
Almond Chicken Casserole Recipe
Almond Chicken Casserole Recipe photo by Taste of Home
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Almond Chicken Casserole Recipe

Read Reviews
4.5 22 29
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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-boiled large 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.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Almond Chicken Casserole in Taste of Home February/March 2007, p7

Nutritional Facts

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

  • 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-boiled large 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.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Almond Chicken Casserole in Taste of Home February/March 2007, p7

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Reviews forAlmond Chicken Casserole

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MY REVIEW
PrplMonky5 User ID: 6612040 271609
Reviewed Aug. 10, 2017

"This was pretty yummy! I made a few minor tweaks. I cut the recipe in half for just my husband and I. I did add in a little extra chicken (not a whole lot). I bought water chestnuts that were already diced to save time. I also used slivered almonds, not sliced. When the recipe was done, I stuck it under the broiler for a couple minutes to get the top nice and crunchy. I then served this over egg noodles. The crunch was really great. A lot of these types of casserole turn into a mushy mess, but not this one. The leftovers were pretty good too! I'll definitely be making this again."

MY REVIEW
Wildfiremustang User ID: 1330024 244507
Reviewed Feb. 26, 2016

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

MY REVIEW
Gramma Amy User ID: 6989823 75610
Reviewed Apr. 15, 2014

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

MY REVIEW
[email protected] User ID: 6956004 168504
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
chin-chilla User ID: 2872569 95276
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
Kathy H User ID: 859463 162567
Reviewed Jan. 16, 2013

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

MY REVIEW
ladybug820 User ID: 2069837 168502
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"

MY REVIEW
mymrshd User ID: 6325585 101714
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!"

MY REVIEW
REHT User ID: 6539116 163863
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."

MY REVIEW
farmer-1942hotmail.com User ID: 3102760 95273
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."

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