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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.

 

 

 


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