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Tuesday, 30 September 2014

CHICKEN ALMOND CASSEROLE



CHICKEN ALMOND CASSEROLE

1 c. chicken breast, diced and cooked

1 can cream of chicken soup
1 c. sliced almonds 1/2 c. mayonnaise 1 c. celery, chopped 1/2 tsp. salt

1/2 tsp. pepper
1 tsp. lemon juice
3 eggs, hard-boiled
1 c. cracker crumbs (I use Zesta)
2 1/2 tsp. butter

Mix together cracker crumbs and butter; set aside. Combine chicken, chicken soup, almonds, mayonnaise, celery, salt, pepper, eggs and lemon juice. Grease a deep casserole dish and pour mixed ingredients in alternating layers with 3/4 cup of buttered cracker crumbs. Bake at 400 degrees for 20 to 30 minutes or until bubbly. Cover with remaining buttered crumbs and brown. Serves 6.

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