Almond Chicken Casserole Food

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.

ALMOND-CRUSTED CHICKEN

Steps:

• Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds.
• Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.

ALMOND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350'.
• In a large pan over medium heat, stir together cream of chicken soup and broth. Stir in chicken, water chestnuts, lemon juice and mayonnaise. Stir in celery, onion salt and rice. Combine well, then pour into a casserole dish.
• Melt butter in a skillet over medium heat. Pour in crushed crackers and stir to coat with butter. Pour crackers over the top of casserole. Then sprinkle almonds and shredded cheese over the top.
• Bake in oven until cheese is melted; about 30 minutes.

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.

CHICKEN ALMOND CASSEROLE

Steps:

• Preheat oven to 350 deg.
• Mix all ingredients together well except for the corn flakes.
• Lightly grease a casserole dish and add mixture.
• Top with corn flakes.
• May drizzle a little melted butter over corn flakes if desired.
• Bake at 350 for 35 minutes.

EASY ALMOND CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken pieces in a lightly greased 9x13 inch baking dish. Season with garlic powder to taste and bake in the preheated oven for 1/2 hour.
• In a small bowl mix together the soup and milk. Pour mixture over chicken and bake for another 1/2 hour. Meanwhile, toast almonds and add to chicken during the last few minutes of baking.

CREAMY ALMOND CHICKEN BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread bread crumbs into a wide, shallow bowl. Press chicken breast halves into bread crumbs to coat. Gently pat chicken to let any loose crumbs fall away. Place coated breasts onto a plate while breading the rest; do not stack.
• Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil to brown completely, 3 to 5 minutes per side.
• Spread rice into the bottom of a 13x9-inch baking dish. Arrange browned chicken breasts atop the rice.
• Mix ranch dressing, celery soup, mozzarella cheese, and almonds together in a bowl; pour over the chicken and rice, assuring the chicken is covered completely. Sprinkle Cheddar cheese over the ranch dressing mixture and top with crushed potato chips.
• Bake in preheated oven until golden brown on top and the chicken is no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ALMOND CHICKEN PASTA BAKE

Steps:

• Cook pasta according to package directions. , Meanwhile, in a Dutch oven, saute mushrooms and onion in butter for 3-5 minutes or until onion is tender. Whisk in flour and nutmeg until blended. Add cream and broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. , Drain pasta; stir into cream sauce. Add the broccoli, chicken, tomatoes, bacon, 1/4 cup cheese and sherry. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with almonds and remaining cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.,

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.