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Number of Servings:

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

Ingredients:

  • 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:

    chicken

    Category:  Poultry

    Cuisine:  American

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

    Notes

    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.

    Source

    Connie Betenbough

    Posted By:

    LegacyCookbook

    Posted On:

    October 1, 2017

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