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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 8 - boneless, skinless chicken breast halves
  • 2 1/4 ounces - sliced almonds
  • 10 ounces - cream of celery soup
  • 10 ounces - cream of mushroom soup
  • 10 ounces - cream of chicken soup
  • 1 cups - sour cream
  • 1 cups - chopped celery
  • 2 - sleeves of Ritz crackers, crushed
  • 1 1/2 sticks - butter, melted
  • - cooked egg noodles, for serving
  • Directions:

    In a large skillet, place chicken and cover with water. Cook for 30 minutes.

    Meanwhile, toast almonds in 300 degree oven until golden brown. Put almonds on a plate and set aside.

    Drain chicken, cool and tear into bite-sized pieces in a large bowl. Add almonds to chicken, along with all three soups, sour cream and celery. Mix well and pour into a greased 9-x-13-inch baking dish.

    Combine crushed crackers with melted butter and sprinkle over top of chicken in baking dish. Bake at 350 degrees F for 30 minutes.

    Serve over egg noodles.

    Brief Description

    Cooked chicken baked with cream soups, almonds, and celery, with a cracker topping; served over egg noodles.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 25 min
    Cook Time: 1 hour(s)


    For years, we hosted a monthly family dinner in our home. We enjoyed this and many other recipes. Our practice was to celebrate the birthdays of family members that occurred that month.


    Connie Betenbough

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    Posted On:

    October 1, 2017

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