Chicken Almond Party Bake For A Crowd Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 Canned condensed cream of mushroom soup10 1⁄2 Ounce (1 Can)
 Canned condensed cream of chicken soup10 1⁄2 Ounce (1 Can)
 Canned mushroom stems and pieces14 Ounce, drained (2 Cans, 7 Ounce Each)
 Cooked and cubed chicken6 Cup (96 tbs)
 White wine/Chicken broth3⁄4 Cup (12 tbs)
 Blanched slivered almonds1 Cup (16 tbs)
 Chopped pimiento1⁄2 Cup (8 tbs)
 Dried parsley flakes2 Tablespoon
 Instant minced onion1 Tablespoon
 Salt1 Teaspoon
 Water2 Cup (32 tbs)
 Butter1⁄4 Cup (4 tbs)
 Milk1⁄2 Cup (8 tbs)
 Mashed potato flakes3 Cup (48 tbs) (Pillsbury Hungry Jack)
 Egg1

Nutrition Facts

Serving size: Complete recipe

Calories 4957 Calories from Fat 2288

% Daily Value*

Total Fat 252 g387.1%

Saturated Fat 61.3 g306.3%

Trans Fat 0 g

Cholesterol 1375.4 mg

Sodium 8564.8 mg356.9%

Total Carbohydrates 246 g82%

Dietary Fiber 46.3 g185.4%

Sugars 30.1 g

Protein 412 g824.4%

Vitamin A 174.9% Vitamin C 290.8%

Calcium 153.1% Iron 345%

*Based on a 2000 Calorie diet

Directions

Combine soups, mushrooms, chicken, wine, 3/4 cup almonds, pimiento, parsley, onion and salt in 3-quart baking dish.
Drop Potato Topping by tablespoonfuls on filling.
Sprinkle with remaining almonds.
Bake at 375° for 50 to 60 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).
Add egg and blend well
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