Almond Chicken Casserole

ChubbyBunny

Ingredients:
2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream (can use a lighter version, will alter calorie intake)
3/4 cup mayonnaise (can use a light version, will alter calorie intake)
2 celery ribs, chopped
3 hard-cooked eggs, chopped
1 can (4 ounces) mushroom stems and pieces, drained
1 can (8 ounces) water chestnuts, drained and chopped
1 tablespoon finely chopped onion
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
1/2 cup crushed cornflakes
2 tablespoons butter, melted
1/4 cup sliced almonds

Directions:
In a large bowl, combine the first 12 ingredients. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with cheese.

Toss cornflakes with butter; sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Yield: 6-8 servings.

Nutrition Facts
One serving: (1-1/2 cups)
Calories: 472
Fat: 37 g
Saturated Fat: 13 g
Cholesterol: 164 mg
Sodium: 834 mg
Carbohydrate: 14 g
Fiber: 2 g
Protein: 19 g

***You can use lower fat/light products in place of higher fat versions and still have good results. I am not sure I would use "fat free" exactly.
***I personally would omit the boiled eggs, but that's cause I struggle with boiled eggs.
***A GREAT topper for a serving of brown rice (1/2 cup)!

ChubbyBunny

Ingredients:
2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream (can use a lighter version, will alter calorie intake)
3/4 cup mayonnaise (can use a light version, will alter calorie intake)
2 celery ribs, chopped
3 hard-cooked eggs, chopped
1 can (4 ounces) mushroom stems and pieces, drained
1 can (8 ounces) water chestnuts, drained and chopped
1 tablespoon finely chopped onion
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
1/2 cup crushed cornflakes
2 tablespoons butter, melted
1/4 cup sliced almonds

Directions:
In a large bowl, combine the first 12 ingredients. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with cheese.

Toss cornflakes with butter; sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Yield: 6-8 servings.

Nutrition Facts
One serving: (1-1/2 cups)
Calories: 472
Fat: 37 g
Saturated Fat: 13 g
Cholesterol: 164 mg
Sodium: 834 mg
Carbohydrate: 14 g
Fiber: 2 g
Protein: 19 g

***You can use lower fat/light products in place of higher fat versions and still have good results. I am not sure I would use "fat free" exactly.
***I personally would omit the boiled eggs, but that's cause I struggle with boiled eggs.
***A GREAT topper for a serving of brown rice (1/2 cup)!