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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Almond Chicken Casserole Recipe

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This recipe for Almond Chicken Casserole is from Candler-Smith Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can pineapple chunks
3 c. chicken, cooked and diced
2 celery stalks, sliced
1 green pepper cut into 1 inch pieces
¾ c. almonds, toasted
Chicken bouillon
¼ c. soy sauce
¼ c. cornstarch
1 tsp. ground ginger
½ tsp. garlic powder
1 small tomato cut into wedges
2 tbsp. green onion, sliced
Hot cooked rice, optional
Directions:
Directions:
Drain pineapple reserving juice for sauce. Combine pineapple, chicken, celery, green pepper and almonds in 2 qt. casserole. Combine reserved pineapple juice with enough chicken bouillon to measure 2 cups. Add soy sauce, cornstarch, ginger and garlic powder. Stir well to dissolve cornstarch. Pour over chicken mixture and mix well. Bake in 375º oven 40 to 45 minutes or until sauce has thickened, stirring occasionally. Add tomato wedges and sprinkle with green onions. Bake 5 minutes longer.
Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
Recipe is Christine Smith Candler. Gale is wife of James Candler; son and daughter-in-law of Leo and Christine Candler.

 

 

 

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