KitchenMagician's Recipe

CHICKEN CASSEROLE - ALMOND BAKE

Category: Chicken Casseroles

Makes 6 servings.

2 10-oz. cans cream of mushroom soup
1/2 c. mayonnaise
1/2 c. sour cream
2 tablespoons chopped onion
2 tablespoons lemon juice
salt and pepper
5 c. cooked chicken, cubed
3 c. cooked rice
1 c. frozen peas
4 stalks celery, chopped
1 8 oz. can sliced water chestnuts, drained
1 c. sliced almonds

Topping

1 1/2 c. crushed butter-flavored crackers
1/2 c. butter, melted
1/4 c. sliced almonds

Preheat oven to 350F.
Spray a 9 x 13-inch casserole with cooking spray.
In a large bowl, combine soup, mayonnaise, sour cream, onion and lemon juice; season to taste with salt and pepper.
Stir in the chicken, rice, peas, celery, water chestnuts and almonds. Transfer to baking dish.
In a small bowl, combine topping ingredients; sprinkle over chicken mixture.
Bake, uncovered, at 350F for 35 to 40 minutes, or until bubbly and golden brown.