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Almond Chicken Casserole

Source of Recipe

Paula Deen


Recipe Introduction

This casserole can be prepared in advance & refrigerated or frozen. Thaw the frozen casserole in the refrigerator overnight before baking.

List of Ingredients

8 bonelss cicken breast halves
One 2-1/4oz. pkg. sliced almonds
One can ceam of celery soup
One can cream of chicken soup
One can cream of mushroom soup
1 C. sour cream
1/2 C. chopped celery
3 tubes Ritz crackers, crushed
3/4 C. (1-1/2 sticks) melted butter


Recipe

Place the chicken in a large, deep skillet & add water to cover. Cook over medium heat for 30 min., or until tender.

Meanwhile, place almonds on a cookie sheet & brown in 300° overn for 5 min., or until lightly golden brown. Be careful not to burn. Transfer to plate & set aside.

Drain & cool the chicken. Tear into bite-sized pieces. Put the chicken in a large bowl & add soups, sour cram, & the celery. Mix well. Spread the chicken misture in a greased 13 X 9 " pan. Mix the crackers & butter, & sprinkle over casserole. Bake at 350° for 30 min., or until bubbly.