Pats Almond Chicken Casserole Recipes

ALMOND CHICKEN CASSEROLE I

Steps:

• Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl stir together the cooked rice, diced chicken, mayonnaise, yogurt, cream of mushroom soup, and chicken broth. Mix in the lemon juice, onion, water chestnuts, 1 cup of sliced almonds, and celery. Season with white pepper and salt. Transfer the mixture to the prepared baking dish.
• In a bowl, toss the remaining 1/2 cup sliced almonds and cornflakes cereal with the melted butter. Spread evenly over the casserole.
• Bake 35 to 45 minutes in the preheated oven, until lightly browned.

ALMOND CHICKEN CASSEROLE II

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside. Melt 1/2 tablespoon butter in a medium skillet over medium heat; saute onion and celery until soft.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine the chicken, rice, onion and celery in a 9x13 inch baking dish. Stir in mayonnaise and soup, then almonds. Top with crushed cornflakes and 2 tablespoons butter.
• Bake in preheated oven for 45 minutes, until golden brown.

ALMOND CHICKEN CASSEROLE

Steps:

• In a large bowl, combine the first 12 ingredients. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. , Toss cornflakes with butter; sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

PAT'S CHICKEN CASSEROLE

Steps:

• Place chicken pieces in a sprayed 9x13-inch baking pan or casserole dish. Combine soups,sour cream and dry soup mix; pour over chicken. Prepare stuffing according to package directions and place evenly over chicken mixture. Bake at 350^ for 35 minutes covered and remove from oven and sprinkle with cheese and return to oven uncovered for 10-15 minutes to melt cheese and brown topping.

ALMOND CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees.
• Put the chopped onion and celery into a bowl and microwave on high for 2 minutes.
• In a medium-size saucepan over medium heat, combine the onion, celery, water chestnuts, mushroom soup, and mayonnaise.
• Cook this mixture until bubbly all the way through.
• This will blend the flavors.
• Add the chicken and pour into a 9x13 inch casserole dish lightly sprayed with cooking spray.
• For the topping: unfold the crescent rolls and lay on top of the casserole.
• Sprinkle with the shredded swiss and then with the almonds.
• Melt the butter and drizzle on top.
• Bake for 25 minutes.

ALMOND CHICKEN CASSEROLE

Steps:

• 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.

PAT'S ALMOND CHICKEN CASSEROLE

Steps:

• Place the chicken in a large, deep skillet and add water to cover. Cook over medium heat for 30 minutes, or until tender.
• Meanwhile, place the almonds in a shallow pan and toast in a 300-degree oven for 5 minutes, or until pale golden brown. Watch closely-almonds can scorch quickly. Tip the almonds into a plate and set aside.
• Drain and cool the chicken and tear it into bite-size pieces. Put the chicken in a large bowl and add the three cans of soup, the sour cream, and the celery; mix well. Spread the chicken mixture in a greased 13 x 9-inch pan. Mix the crackers and butter, and cover the casserole with the crumbs. Bake at 350 degrees for 30 minutes, or until bubbly.

PAT NIXON'S CHICKEN CASSEROLE RECIPE

Steps:

• Preheat your oven to 350° F. Cook quantity of desired noodles. Cook the celery just slightly. Add the mayonnaise, lemon juice, onions, pimento, salt and chicken soup. Grease a casserole dish. Put a little of the mixture in the bottom of the casserole dish. Layer the noodles then the chicken chunks. Scatter some of the hard boiled eggs and repeat until the casserole dish is filled having covered each layer with the soup mixture. End with the soup mixture on top. Spread the grated cheese over the top. Sprinkle with the sliced almonds and crumble potato chips. Bake in the oven for 30 minutes until bubbly and heated through. Serves 4