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Almond Chicken Casserole

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Submitted by melanie

YIELD

6 servings

PREP

5 min

COOK

45 min

READY

50 min

Ingredients

5 1.2
CUPS L CHICKEN
diced, boned and skinned
½ 118
½ 118
CUP ML YOGURT, PLAIN
1 1
CAN CAN CREAM OF MUSHROOM SOUP
cream of mushroom
2 473
CUPS ML CHICKEN BROTH
¾ 11
TABLESPOON ML WHITE PEPPER
1 15
TABLESPOON ML SALT
2 3E+1
TABLESPOONS ML LEMON JUICE
3 45
TABLESPOONS ML ONIONS
chopped
4 946
CUPS ML RICE, COOKED
8 231.2
OUNCES ML/G WATER CHESTNUTS
canned, sliced
1 ½ 355
CUPS ML ALMONDS
sliced
1 237
CUP ML CELERY
chopped
158
CUP ML BUTTER
3 7.1E+2
CUPS ML CORN FLAKES

Directions

Mix the chicken, mayonnaise, yogurt, soup, broth, pepper, salt, lemon juice, onion, rice, water chestnuts, 1 cup almonds, & celery together.

Put into a large buttered casserole dish.

Mix ½ cup almonds, the butter, and the corn flakes together and top the casserole with this mixture. Bake in a pre-heated 350℉ (180℃) F oven for 35 to 45 minutes.

Serves 4 to 6 NOTE This dish refrigerates well and freezes well so it can be perparted ahead and stored.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 503g (17.7 oz)
Amount per Serving
Calories 902 46% from fat
 % Daily Value *
Total Fat 47g 72%
Saturated Fat 18g 89%
Trans Fat 0g
Cholesterol 164mg 55%
Sodium 2017mg 84%
Total Carbohydrate 25g 25%
Dietary Fiber 4g 17%
Sugars g
Protein 96g
Vitamin A 25% Vitamin C 28%
Calcium 14% Iron 43%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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