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Chicken-Almond Casserole

Canadian.kitchen's picture
Ingredients
  Fat drippings 3 Tablespoon
  Chopped celery 2⁄3 Cup (10.67 tbs)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Flour 2 Tablespoon
  Canned tomatoes/Chicken gravy 1 Cup (16 tbs)
  Chicken bouillon cubes/Chicken stock 2 (Dissolved In 1 1/2 Cups Hot Water)
  Hot water 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Diced cooked chicken 1 1⁄2 Cup (24 tbs)
  Toasted almonds 1⁄2 Cup (8 tbs)
  Cooked noodles 3 Cup (48 tbs)
  Buttered bread crumbs 1⁄2 Cup (8 tbs)
Directions

Melt fat in frying pan; add celery, onion and green pepper.
Saute until vegetables are lightly colored.
Stir in flour.
Add tomatoes, bouillon, salt and mustard, -and cook until mixture thickens.
Remove from heat, and add diced chicken, almonds and noodles.
Pour into greased 2-quart casserole.
Sprinkle with buttered crumbs, and bake at 350°F. 30-40 minutes.
Note: Any leftover poultry or cooked meat may be substituted, so don't be afraid to experiment.
Most dishes specifying finely cut or chopped meat can be varied.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Baked
Drink: 
Alcohol
Interest: 
Party
Servings: 
6

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