Wednesday, April 7, 2010

Almond Chicken Casserole

My hubby and I really, really like this; the boys think it's okay; and Baby Girl eats just about anything most days.  The hubby took all the leftovers with him to work because he liked it so much . . . and I was disappointed!  This came from a Taste of Home magazine -- not sure which issue.  Easy peasy!   

2 c cubed, cooked chicken
1 can cream of chicken soup
1 c sour cream
3/4 c mayo
2 celery ribs, chopped
1 can mushrooms, drained
1 can water chestnuts, drained and chopped (I leave these out)
1 T finely chopped onion
2 t lemon juice
1/2 t salt
1/4 t pepper
1 c shredded cheddar cheese
1/2 c crushed cornflakes
2 T butter, melted
1/4 c sliced almonds

In a large bowl, combine all the ingredients but the last four.  Transfer to a greased 9x13 dish; sprinkle with cheese.  Toss cornflakes with butter; sprinkle over cheese.  Top with the almonds.  Bake, uncovered at 350 for 25 - 30 minutes. 

4 comments:

anne graves said...

Sounds yummy! I am not a big fan of water chestnuts, but might try them anyway. Hope you all are good!

Me, Myself and Pie said...

Wow. This is something I could eat every night. The cornflake topping reminds me of these cheesy potatoes I'm practically obsessed with. I'm going to try this. Yum!

OneCraftyFox said...

I am a first time visitor, so many yummy delights I want to try!

Hope your weekend was fab :)

OneCraftyFox said...

I just wanted to say thank you for visiting my blog and leaving a nicey! I'll be back soon to check out your new posts :)

Have a great day.