Baked Chicken Amandine
|Cubed cooked chicken||4 Cup (64 tbs)|
|Frozen chopped broccoli||10 Ounce, thawed (1 Package)|
|Canned condensed cream of chicken soup||21 1⁄2 Ounce, undiluted (2 Cans, 10-3/4 Ounces Each)|
|Mayonnaise||1 Cup (16 tbs)|
|Shredded cheddar cheese||8 Ounce (2 Cups)|
|Crushed butter flavored crackers||1 Cup (16 tbs) (About 25)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Sliced almonds||1⁄2 Cup (8 tbs)|
In a greased 1 3-in x 9-in x 2-in baking dish, layer chicken and broccoli.
In a bowl, combine soup and mayonnaise; spoon over the broccoli.
Sprinkle with cheese.
Combine the crackers and butter; sprinkle over the cheese.
Top with almonds.
Bake, uncovered, at 350° for 45-50 minutes or until golden brown.