"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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