Wednesday, October 29, 2008

Chicken Almond Casserole

I have another 'function' to attend....and it is over the dinner hour. What in the world would one do without casseroles?! This is such a common casserole I almost feel silly posting it. Yet...I get asked time and time again to make this for events...I am guessing that there might be someone out there who has not made this yet...anyone?

I have made this so many times since I was first married that I don't even have a written recipe. I shall have to write it down for you as I start to put it together. If credit for my recipe goes anywhere it would go to a Mrs. Lawson in Calgary, who made this for guests after church on Sundays. Her exact recipe eludes me but this one is fairly similar.

Chicken Almond Casserole
10 - 12 servings - 2 casserole dishes
(one to serve and one small one to keep at home)
  • 2 cups cooked rice
  • 2 cups cooked chicken (you can buy canned in pinch but this is a good way to use up leftovers)
  • 1 can cream of chicken soup
  • 1 can cream of celery soup (or mushroom if you want)
  • 1 onion chopped
  • 3 hard boiled eggs (this is a newer addition of mine....I don't think the original recipe I used had this but it seems to 'fill in the spaces' well)
  • 1/2 tsp salt
  • 1/4 cup lemon juice (I kept changing the amount higher and higher until 1/4 cup seemed to suit my taste buds.
  • 2 cups celery chopped
  • 3/4 to 1 cup mayonnaise....(if the whole thing is too dry...I would rather add more of this than any other ingredient. Of course, I only use Hellman's light...NOT that I am promoting any one brand but it is so much yummier. However, if you are used to the sweetness that comes with other mayonnaise....you will miss it if you use Hellman's.)
  • 1 cup sliced almonds
  • crushed potato chips
Mix all ingredients except potato chips; refrigerate overnight or all day. Top with crushed potato chips. Bake for 50 minutes at 350 degrees. Enjoy...trust me...this is so addictive! And...as the ingredients go so well with one another, you can 'mix and match' or substitute with marvelous results.

13 comments:

  1. oh a friend of mine used to make this for our potluck lunches and wouldn't give the recipe...now i have it....teehee.
    some people don't like to share their recipes. good things for a site like this where we like to share the wealth.....thanks trish
    sorry L the secret is out...grin.

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  2. Sounds yummy! Hellman's is Best Foods here and that's all we'll buy :0)

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  3. Yum-mo..this looks so good, Trish! I'm roasting a chicken for supper today and now I know what I will do with the leftovers.

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  4. I will verify that this is a great dish! The combination sounds interesting, but it's very good even with eggs. I've added a tin of sliced water chestnuts and used rice crispies instead of potato chips. Great for family gatherings or pot-lucks. Thanks, Trish

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  5. I don't think I have ever made this but with my babysitting starting soon, it looks like a perfect thing to pop in the oven.

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  6. Hey....now I have heard of using water chestnuts but not the rice crispies....neat! I wonder what else one can substitute. It sure is versatile that way. We are digging into that 'second' casserole tonight! Yum

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  7. Ohhh .. that looks yummy, Trish! I have made a turkey casserole that is similar to that ... but your recipe sounds wonderful... I may have to adapt the celery or mushroom soup but other than that I can make it gluten-free !
    I'm going to print it out and add it to my to-make-soon list!

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  8. Note: I had no fresh lemon juice so I used lime instead thinking it would be pretty close. Not a good idea. Gave it a horrible flavor. Definitely stick to the recipe!

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  9. I've never made it or even heard of it - and I've been around a lot of casseroles! Looks delicious and I'll definately give it a try - thanks.

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  10. I am wondering what I could add to this recipe to give it some umpf? I made it exactly as stated (with eggs, hellmans and lemon juice) and the texture was great. It was just kinda bland tasting. It's almost like it just need a spice or two??
    I'd love to make it again if someone had an idea.
    Thanks,Allison

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  11. I plan on making this recipe and for those who are gluten free The Great Canadian Superstore carries the noname "yellow" cans of cream of chicken and cream of mushroom and they are gluten free. We have used those soups in Tater Tot casserole with no problem. Thanks for a nice new casserole recipe.
    Caroline Booy - www.birdshillenterprises.com

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  12. is this something you can freeze and still have it taste great?

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  13. You know, I personally have never frozen this casserole dish but I do know others who have. Sometimes rice doesn't do so great when frozen but with all the moist goodness added to this casserole, I am thinking it should be just fine.

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