Chicken Almond Party Bake Recipe
Ingredients
| Cream of chicken soup | 10 1/2 Ounce, condensed | |
| 4-ounce can mushroom stems and pieces,drained | ||
| Cooked and cubed chicken | 3 Cup (16 tbs) | |
| 1/2 cup white cooking wine or chicken broth | ||
| Blanched almonds | 1/2 Cup (16 tbs) | |
| Pimiento | 1/4 Cup (16 tbs), chopped | |
| Instant minced onion | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Potato Topping | ||
| Water | 1 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Milk | 1/4 Cup (16 tbs) | |
| 1 1/2 cups Pillsbury Hungry Jack Mashed Potato Flakes | ||
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| Egg | 1 | |
Directions
Combine soup, mushrooms, chicken, wine, 1/4 cup almonds, pimiento, onion and salt in 8-inch square baking dish.
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
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
Chef
