Creamy Almond Chicken Casserole

We've had really cold weather the past few weeks. We got about 6 inches of snow that lasted for an entire week and here in the south, I guess that's pretty rare. One of the things I love most on a cold day is soup. Or a casserole. Either one will do. So homey and warm..it just fills the house with comfort. So on this Casserole-Call day...we're showcasing this yummy chicken dish...creamy, meaty, crunchy...it's a one dish wonder!

Creamy Almond Chicken Casserole



1 10-ounce can cream of chicken soup
1 10-can chicken broth
4 cups cooked diced chicken
2 8-ounce cans sliced water chestnuts, drained
2 teaspoons lemon juice
1 ½ cups mayonnaise
2 cups chopped celery
1 small onion, diced
2 teaspoons salt
2 cups cooked rice
½ cup butter
1 sleeve Ritz crackers, crushed
1 cup sliced almonds
1 cup shredded cheddar cheese

In a little olive oil, sauté the onion and celery for a few minutes. Add the soup and chicken broth. Stir…then add the chicken, water chestnuts, lemon juice, mayonnaise, salt and rice. Stir well then pour into a greased 9x13 casserole dish.

In a medium bowl, melt the butter in the microwave for about a minute. Stir in the crushed crackers and stir until all the crumbs are coated. Sprinkle crackers crumbs over chicken mixture in the casserole dish then top with almonds and shredded cheese.

Bake in a preheated 350 degree oven about 30 minutes or until bubbly.

Here's all the fixin's...

 

Saute the onion and celery.

 

Then add the soup...

 

...then the chicken, water chestnuts, 

rice, mayo and lemon juice and salt. 

Pour it into a 9x13 casserole dish.

 

Crush up one sleeve of crackers 

and mix with melted butter.

 

Combine and....

 

...mix it up!

 

Sprinkle the crumbs over the chicken

 mixture in the casserole dish.

 

Sprinkle with grated cheese and bake it!

 

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