ALMOND CHICKEN CASSEROLE
Almond Chicken Casserole is a delicious southern casserole recipe from "The Blue Willow Inn Bible of Southern Cooking'
Provided by Amee
Categories Main Course
Time 35m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 307 kcal, Carbohydrate 18 g, Protein 15 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 43 mg, Sodium 736 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
HOMEMADE VEGAN AND DAIRY-FREE ALMOND CHEESE
Steps:
- Gather the ingredients.
- Blanched almonds are almonds that have their skins removed; you can have someone else do it for you or do it yourself. First, start by boiling water over the almonds and let the almonds soak for a few minutes.
- Drain and rinse the almonds, and then rub the almonds with a towel or just use your fingers to peel and pop the skin off.
- Removing the skin before making almond cheese gives the cheese a smoother texture and lighter color that looks like cheese. You can make the cheese with the skin on if you prefer.
- Soak the blanched almonds in cold water for 24 hours before making the cheese. Cover and place in refrigerator.
- Drain and rinse the almonds well.
- Put the blanched almonds in a food processor or high-powered blender with the lemon juice, olive oil, salt, and water.
- Blend until smooth, about 5 minutes.
- Scrape the mixture into double-layered cheesecloth lining a colander.
- Gather the cheesecloth tightly around the almond mixture and secure into a bundle by using a rubber band or string to tie the top. Give the bundle a few gentle squeezes to remove liquid. Leave the bundle in the colander and place in the refrigerator overnight over a bowl or rimmed plate to catch any liquid that might drain. Refrigerate for at least 12 hours. This helps the texture of the cheese become firmer.
- Discard any liquid that drains out. Carefully peel the cheesecloth off of the almond "cheese." The "cheese" will have a consistency similar to cookie dough. At this point, the almond cheese can be eaten immediately as a spread or refrigerated for up to two weeks.
Nutrition Facts : Calories 125 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, Sodium 200 mg, Sugar 1 g, Fat 12 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
ALMOND ASPARAGUS CASSEROLE
My sweetheart loves asparagus more than just about any vegetable. We found this recipe and he asks for it all the time when fresh asparagus is in season. We hope you'll like it too:)
Provided by Judikins
Categories Cheese
Time 47m
Yield 1 9x13, 8 serving(s)
Number Of Ingredients 8
Steps:
- Boil asparagus for a few minutes (or steam in microwave steamer) then cool.
- Melt 4 tablespoons butter in a sauce pan, then add flour, salt and milk; mix over stove until thickened.
- Add jar of Old English cheese and mix together over stove until completely melted.
- Add 4 tablespoons melted butter to crushed crackers and mix.
- Spread half the mixture on bottom of 9x13" pan sprayed with Pam.
- Place asparagus on top of cracker layer.
- Pour cheese mixture over top; add remaining crackers and 3/4 cup toasted almonds.
- Bake at 350F for 30 minutes or until slightly brown.
Nutrition Facts : Calories 276.4, Fat 21.1, SaturatedFat 9.2, Cholesterol 36.9, Sodium 511.1, Carbohydrate 17.6, Fiber 3.1, Sugar 2.3, Protein 6.6
BROCCOLI ALMOND CASSEROLE
This is a family favorite that MUST be at every kind of 'roast' something dinner. It is very rich tasting and what we all consider comfort food. I'm not sure where this originated from, just very thankful to have it. You can use 7oz cheez whiz in place of the shredded cheddar, but I don't like it as much. You can also omit the cheese entirely if you want. I once did that by accident and it tasted just fine.
Provided by Food Snob
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook broccoli until tender. Drain.
- Melt 1/4 c butter in medium saucepan and saute onions and garlic in the butter. Add the mushrooms, 1/4 c sliced almonds, soup and cheese. Stir until hot and cheese is melted.
- In a large casserole dish stir together the broccoli and soup mixture.
- Melt remaining 1/4 c butter and toss with the bread pieces and remaining 1/4 c sliced almonds. Top the casserole with this mixture.
- Bake at 350 for 30 minute.
ALMOND CHICKEN CASSEROLE
This mouthwatering casserole makes an excellent potluck dish. It's creamy and just bursting with flavor. A golden topping made of cornflakes and almonds offers crunch appeal! -Michelle Krzmarzick, Redondo Beach, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first 12 ingredients. Transfer to a greased 13x9-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.
Nutrition Facts : Calories 472 calories, Fat 37g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 834mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
CREAMY ALMOND CHICKEN BAKE
A delicious chicken dish that is cheesy and nutty and GOOOOOD!!
Provided by Linda Rutkowski
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spread bread crumbs into a wide, shallow bowl. Press chicken breast halves into bread crumbs to coat. Gently pat chicken to let any loose crumbs fall away. Place coated breasts onto a plate while breading the rest; do not stack.
- Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil to brown completely, 3 to 5 minutes per side.
- Spread rice into the bottom of a 13x9-inch baking dish. Arrange browned chicken breasts atop the rice.
- Mix ranch dressing, celery soup, mozzarella cheese, and almonds together in a bowl; pour over the chicken and rice, assuring the chicken is covered completely. Sprinkle Cheddar cheese over the ranch dressing mixture and top with crushed potato chips.
- Bake in preheated oven until golden brown on top and the chicken is no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 1433.4 calories, Carbohydrate 65.9 g, Cholesterol 160.5 mg, Fat 105.6 g, Fiber 4.4 g, Protein 52.7 g, SaturatedFat 24.1 g, Sodium 2437.4 mg, Sugar 8.5 g
ALMOND CHICKEN CASSEROLE
Very rich and filling, this cheesy almond and rice casserole is great for potlucks and family gatherings.
Provided by jkoch960
Categories One Dish Meal
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350'.
- In a large pan over medium heat, stir together cream of chicken soup and broth. Stir in chicken, water chestnuts, lemon juice and mayonnaise. Stir in celery, onion salt and rice. Combine well, then pour into a casserole dish.
- Melt butter in a skillet over medium heat. Pour in crushed crackers and stir to coat with butter. Pour crackers over the top of casserole. Then sprinkle almonds and shredded cheese over the top.
- Bake in oven until cheese is melted; about 30 minutes.
Nutrition Facts : Calories 572.8, Fat 34.2, SaturatedFat 11.2, Cholesterol 46.7, Sodium 1256.3, Carbohydrate 57.6, Fiber 3, Sugar 5.1, Protein 10.3
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