How To make Almond Chicken Casserole
5 c Diced chicken
- (boned, skinned) 1/2 c Mayonaise
1/2 c Plain yogurt
1 cn Cream mushroom soup
2 c Chicken broth
3/4 tb White pepper
1 tb Salt
2 tb Lemon juice
3 tb Chopped onion
4 c Cooked rice
8 oz Can sliced water chestnuts
1 1/2 c Sliced almonds
1 c Chopped celery
2/3 c Butter
3 c Corn flakes
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 1/2 cup almonds, the butter, and the corn flakes together and top the casserole with this mixture. Bake in a pre-heated 350 degree F oven for 35-45 minutes. Serves 4-6
**NOTE** This dish refrigerates well and freezes well so it can be perparted ahead and stored.
How To make Almond Chicken Casserole's Videos
#22 Creamy Almond Chicken
Decadent chicken and creamy almond sauce....with a hint of orange and a dusting of spicy red pepper flakes .....pair to create a delightful dish fit for a queen!
Easy Chicken Casserole with a Crispy Fried Onion Flavored Topping – Easy Low Carb Dinner Recipes
▼ Please see the description below for ingredient amounts ▼
My quick and easy chicken casserole. This low carb casserole is packed with flavor and texture and is perfect for those busy days when your time is short.
#ketorecipes #lowcarbrecipes #papag #chickencasserole
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Ingredients:
22 ounces pre-cooked chicken breast, cut into 1/2-inch pieces
2 stalks celery, finely chopped
1 - 14.5 ounce can French cut green beans, drained
1 - 10.5 ounce can condensed cream of chicken soup
4oz - cheddar cheese, shredded
1 cup - sour cream
1 cup - mayonnaise
1/8 tsp - salt
1/2 tsp - ground black pepper
1/4 tsp - cayenne
1/2 tsp - garlic powder
1/2 tsp - dried thyme
1 3-ounce bag pork rinds
1/2 Tbs - onion powder
1/4 cup - grated parmesan cheese
Serves 8
Per Serving:
536 calories / 41.4g fat / 7.15g net carbs / 31.1g protein
UNLESS SPECIFICALLY STATED OTHERWISE, ANY PRODUCT/INGREDIENT USED OR RECOMMENDED IN THIS VIDEO IS MY OWN PERSONAL PROPERTY OR OPINION.
All nutrition information provided is approximate. Please read and use your own labels for more precise information.
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Chicken, almond and cranberry casserole
Healthy dinner for the entire family
Creamy Lemon Chicken Recipe
Quick and Easy One-Pan Creamy Chicken Recipe
INGREDIENTS
3 boneless chicken breasts
Salt
Black pepper
1 tbsp olive oil
1 tbsp butter
2 cloves garlic
1 cup chicken broth
1 cup heavy cream
2 tbsp lemon juice
1 tsp lemon zest
2 tbsp dill
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Love & Best Dishes: Chicken & Rice Casserole Recipe
Chicken & Rice Casserole Recipe - This easy casserole recipe for dinner is a great make-ahead meal recipe that the whole family will love!
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Betty's Swiss Cheese Chicken Casserole
Betty demonstrates how to make a lovely and flavorful Swiss Cheese Chicken Casserole. It is made of chicken breast tenderloins, Swiss cheese, and chicken soup, with buttery herb seasoned stuffing on top. The casserole bakes for about an hour, making the chicken tender and juicy and the stuffing nice and crispy.
Swiss Cheese Chicken Casserole
12 boneless, skinless chicken breast tenderloins (about 1 1/2 pounds)
6 oz. shredded Swiss cheese
10 3/4-oz. can condensed cream of chicken soup
1/4 cup milk
2 cups herb-seasoned stuffing mix
1/4 cup butter, melted
cooking oil spray
Spray a 12-inch by 8-inch by 1 1/2-inch baking dish with cooking oil spray. Place 12 chicken breast tenderloins in a layer on the bottom. Sprinkle the tenderloins evenly with 6 oz. Swiss cheese. In a small bowl, combine 1/4 cup milk and a 10 3/4-oz. can cream of chicken soup. Spread over top of chicken and cheese. Evenly sprinkle 2 cups of herb-seasoned stuffing mix over chicken soup layer. Drizzle 1/4 cup melted butter over top. Cover casserole with aluminum foil, and refrigerate for about 4 hours. Bake at 350 degrees for 55 minutes, or until casserole is nice and bubbly. Uncover casserole, and bake 5 to 10 minutes longer, until top is crisp and beginning to brown. The flavors mingle in this casserole to give an unbelievable taste--and the casserole is so simple to make! You may make this casserole ahead and refrigerate it up to 24 hours before baking, or you can even freeze it for a long period of time, then thaw it out and bake it! It is very versatile! I hope you like it! --Betty :)
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