Almond Chicken Casserole

Total Time Prep: 15 min. Bake: 25 min.
Yield 8 servings
Test Kitchen Approved
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

Ingredients

  • 2 cups cubed cooked chicken
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup 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 shredded cheddar cheese
  • 1/2 cup crushed cornflakes
  • 2 tablespoons butter, melted
  • 1/4 cup sliced almonds

Directions

  1. In a large bowl, combine the first 12 ingredients. Transfer to a greased 13x9-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.

Nutrition Facts

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

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
Recipe Creator

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