"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Almond Chicken Casserole Recipe

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This recipe for Almond Chicken Casserole, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

MaryAnn Lewis
Added: Tuesday, November 6, 2007


2 c. cubed cooked chicken
1 can condensed creamof chicken soup
1 c. sour cream
3/4 mayonnaise
2 celery ribs, chopped
3 hard-boiled eggs, chopped
1 can water chestnuts, drained and chopped
1 can mushroom stems and pieces drained
1 T. finely chopped onion
2 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 c. shredded cheddar cheese
1/2 c. crushed cornflakes
2 T. butter, melted
1/4 c. sliced almonds

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

Number Of Servings:
Number Of Servings:
6 to 8




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