Chicken Almond Party Bake For A Crowd Recipe
Ingredients
| Condensed cream of mushroom soup | 10 1/2 Ounce | |
| Cream of chicken soup | 10 1/2 Ounce, condensed | |
| Mushroom | 2 Can (10oz), drained | |
| Cooked and cubed chicken | 6 Cup (16 tbs) | |
| 3/4 cup white wine or chicken broth | ||
| Blanched almonds | 1 Cup (16 tbs) | |
| Pimiento | 1/2 Cup (16 tbs), chopped | |
| Parsley flakes | 2 Tablespoon, dried | |
| Instant minced onion | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Potato Topping | ||
| Water | 2 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| 3 cups Pillsbury Hungry jack Mashed Potato Flakes | ||
| Egg | 1 | |
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
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
Chef
