all.   Cook 15 minutes more, bas t ing o ccasionally, until chicken and vegetables

are tende r .   Stir in y ogurt or cream and warm through.   Serves 4.

 

 

----------------------- - --------------------- - --------------------- - ------------------

------------------- - ---------------- CHICKEN ALMOND CASSEROLE

 

 

 

1 c. chicken breast, diced and cooked

1 can cre a m of chic k e n soup

1 c. sliced almonds

1/2 c. mayonnaise

1 c. celery, chopped

1/2 tsp. salt

1/2 tsp. pepper

1 tsp. lemon juice

3 eggs, hard-boiled

1 c. cracker crumbs (I use Zesta)

2 1/2 tsp. butter

 

 

Mix together cracker crumbs and butt e r; set aside.   Combine chicken, chicken soup, almonds, mayonnaise, celery, salt, pepper, eggs and lemon ju i ce.

Grease a deep casserole dish and p o ur mixed ingredients in al t ernating layers with 3/4 cup of buttered cracker crumbs.   Bake at 400 degrees for

20 to 30 minutes or until bubbl y .   Cover with remaining buttered crumbs and

brown.   Serves 6.

 

 

----------------------- - --------------------- - --------------------- - ------------------

------------------- - ----------------

 

 

CHICKEN AND BROCCOLI W I TH RICE

 

 

 

 

 

1 1/2 c. w a ter

1 1/2 c. M i nute Prem i um long grain


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