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Chicken Almond Party Bake Recipe
|Condensed cream of chicken soup||10 1⁄2 Ounce (1 Can)|
|Canned mushroom stems and pieces||4 Ounce, drained|
|Cooked cubed chicken||3 Cup (48 tbs)|
|White cooking wine/Chicken broth||1⁄2 Cup (8 tbs)|
|Blanched slivered almonds||1⁄2 Cup (8 tbs)|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
|Instant minced onion||1 Teaspoon|
|For potato topping|
|Water||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Mashed potato flakes||1 1⁄2 Cup (24 tbs) (Pillsbury Hungry Jack)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2615 Calories from Fat 1254
% Daily Value*
Total Fat 138 g212.8%
Saturated Fat 42.6 g213.2%
Trans Fat 0 g
Cholesterol 863.2 mg
Sodium 3189.6 mg132.9%
Total Carbohydrates 123 g41.1%
Dietary Fiber 19.1 g76.4%
Sugars 16.7 g
Protein 206 g411.2%
Vitamin A 93% Vitamin C 116.4%
Calcium 68.2% Iron 80.4%
*Based on a 2000 Calorie diet
Drop Potato Topping by tablespoonfuls on filling.
Sprinkle with remaining 1/4 cup almonds.
Bake at 375° for 40 to 45 minutes until golden brown.
Potato Topping: Heat water, butter and salt to boiling in saucepan.
Remove from heat.
Add milk, stir in potato flakes with fork just until moistened.
Let stand until liquid is absorbed (about 1/2 minute).
Blend in sour cream.
Add egg and blend well