"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy


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This recipe for ALMOND CHICKEN, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joy Burgess
Added: Thursday, July 30, 2009


2 packages frozen asparagus, cooked
2 cups cooked chicken
2 cans mushrooms
2 cans cream of chicken soup
1 cup mayo
2 tablespoons lemon juice
1/2 cup cheddar cheese
1/2 cup buttered bread crumbs
1/2 cup almonds, sliced or slivered

In a lightly greased pan layer asparagus, chicken, mushrooms.

Combine chicken soup, mayo and lemon; pour over layers.

Sprinkle cheese, bread crumbs and almonds in this order.

Bake at 350 for 30 - 35 minutes.




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