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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