all.
Cook 15 minutes more, bas
t
ing
o
ccasionally, until chicken and vegetables
are tende
r
.
Stir in
y
ogurt or cream and warm through.
Serves 4.
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CHICKEN ALMOND CASSEROLE
1 c. chicken breast, diced and cooked
1 can cre
a
m of chic
k
e
n soup
1 c. sliced almonds
1/2 c. mayonnaise
1 c. celery,
chopped
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. lemon juice
3 eggs, hard-boiled
1 c. cracker crumbs (I use Zesta)
2 1/2 tsp. butter
Mix together cracker crumbs and butt
e
r; set aside.
Combine chicken, chicken soup, almonds, mayonnaise, celery,
salt, pepper, eggs and lemon ju
i
ce.
Grease a deep casserole dish and p
o
ur mixed ingredients in al
t
ernating layers with 3/4 cup of buttered cracker crumbs.
Bake at 400 degrees for
20 to 30 minutes or until bubbl
y
.
Cover with remaining buttered crumbs and
brown.
Serves 6.
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CHICKEN AND BROCCOLI W
I
TH RICE
1 1/2 c. w
a
ter
1 1/2 c. M
i
nute Prem
i
um long grain
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