Chicken Almond Casserole
Ingredients for Chicken Almond Casserole:
- 8 pieces chicken breast
- 1 cup mayonnaise
- 4 eggs
- 2 cups milk
- 1 can cream of celery soup
- 1 can cream of chicken soup
- 10 slices bread, crusts removed
- 1/2 lb. sharp Cheddar cheese, grated
- 2 oz. jar pimentos
- 8 oz. can sliced water chestnuts
- Approx. 3/4 cup slivered almonds
Boil chicken in seasoned water. Cool, bone and cut into bites. You should have about 4 cups. Mix chicken with mayonnaise.
Beat eggs well. Add milk and soups; mix well. Grease a 3 quart casserole. Cube 5 slices of bread and put in casserole. Place chicken on top. Cube remaining bread. Place on top of chicken.
Cover with cheese, pimentos and water chestnuts. Pour soup mixture overall, making holes with fork so liquid will run through to bottom of dish. Sprinkle almonds on top.
Cover with foil; refrigerate overnight.
Bake at 350 degrees for 1 1/2 hours. Makes 12 servings.
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