Easy Almond Chicken or Turkey Bake |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
This is such a great casserole that is so easy to put together, and a great way to use up left over turkey or chicken. I sometimes add in about a tablespoon of minced fresh garlic, and about 3/4 cup shredded cheddar cheese to the soup mixture. Ingredients:
2 (10 3/4 ounce) cans cream of mushroom soup, undiluted |
1/2 cup mayonnaise |
1/2 cup sour cream |
1/4 cup grated parmesan cheese (or to taste) |
1 small onion, chopped |
2 tablespoons lemon juice |
salt and pepper |
4 -5 cups chopped cooked turkey or 4 -5 cups cooked chicken |
3 1/2 cups cooked rice (can use les) |
3 -4 celery ribs, chopped |
1 (8 ounce) can water chestnuts, sliced and drained |
1 1/2 cups sliced almonds |
1/4 cup grated parmesan cheese (optional) |
2 cups crushed butter flavored crackers |
1/3 cup butter, melted, plus |
2 tablespoons butter, melted |
1/3 cup sliced almonds |
Directions:
1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking dish.
3. In a large bowl, combine soup, mayo, sour cream, onion, lemon juice, salt, pepper and Parmesan cheese; mix well to combine.
4. Stir in the cooked turkey or chicken, cooked rice, celery, water chestnuts, and almonds; mix to combine.
5. Transfer mixture to prepared baking dish.
6. In a bowl, combine all topping ingredients, and sprinkle over casserole.
7. Bake uncovered for about 35-40 minutes, or until hot and bubbly.
|
|