½cupsliced almonds (+ ½ cup for toppingif desired)
2tablespoonbutter mix withmelted
Toast almonds in oven about 5 minutes @ 250 degrees.
Cook chicken and dice.
In a skillet, sauté celery in butter until tender. Remove from heat.
Add next 7 ingredients and mix. Spoon into ungreased 2 ½ qt. baking dish.
Combine melted butter and corn flakes, add almonds if desired,
sprinkle on top of casserole.
Bake, uncovered, at 350 degrees for 30-45 minutes.
Crunchy Chicken Casserole
from the kitchen of Marge Balliette
Layer: 2-3 cups of cooked, diced chicken or turkey, sliced mushrooms,
diced onions and sliced almonds into a 13 X 9 glass baking dish.
Mix: 8 oz. of sour cream, 1 can each cream of chicken and cream of mushroom soup.
Spoon soup mixture over meat mixture.
Make 1 package of Stove Top Stuffing according to the package directions.
Fluff stuffing with a fork and spoon loosely over casserole.
Bake at 350 degrees for 1 hour, until hot and bubbly.
~ What a combo! Mix and match. You choose – the meat, the additions, the sauce and the topping! Make this your own and to your families taste. Use what you have…it’s the perfect re-mix for those holiday leftovers!