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Almond Chicken Casserole recipe
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Almond Chicken Casserole

Almond Chicken Casserole is a delicious southern casserole recipe from “The Blue Willow Inn Bible of Southern Cooking'
Course Main Course
Cuisine American
Keyword casserole, chicken
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 307kcal
Author Amee

Ingredients

  • ½ cup onion chopped
  • ½ cup celery chopped
  • 8 oz can sliced water chestnuts drained
  • 10.5 oz can condensed cream of mushroom soup *I used Pacific foods organic condensed cream of mushroom soup (the flavor is great and it comes in a small carton, instead of a can)
  • cup reduced-fat mayonnaise
  • 2 cups boneless chicken breast cooked and chopped into 1" pieces
  • For The Topping:
  • 8 oz can crescent rolls *Trader Joe's makes a healthier crescent roll made with unbleached flour and without hydrogenated fats
  • cup low-fat Swiss cheese shredded
  • ½ cup slivered almonds
  • 3 tbsp butter

Instructions

  • Preheat the oven to 375 degrees.
  • Put the chopped onion and celery into a bowl and microwave on high for 2 minutes.
  • In a medium-size saucepan over medium heat, combine the onion, celery, water chestnuts, mushroom soup, and mayonnaise.
  • Cook this mixture until bubbly all the way through.
  • This will blend the flavors.
  • Add the chicken and pour into a 9x13 inch casserole dish lightly sprayed with cooking spray.
  • For the topping: unfold the crescent rolls and lay on top of the casserole.
  • Sprinkle with the shredded swiss and then with the almonds.
  • Melt the butter and drizzle on top.
  • Bake for 25 minutes.

Notes

Note: You can use low-fat sour cream for half the mayo. I have made it both ways and like the sour cream/mayo blend the best

Nutrition

Calories: 307kcal | Carbohydrates: 18g | Protein: 15g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 736mg | Potassium: 280mg | Fiber: 1g | Sugar: 4g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg