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Chicken Almond Party Bake For A Crowd Recipe
|Canned condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Canned condensed cream of chicken soup||10 1⁄2 Ounce (1 Can)|
|Canned mushroom stems and pieces||14 Ounce, drained (2 Cans, 7 Ounce Each)|
|Cooked and cubed chicken||6 Cup (96 tbs)|
|White wine/Chicken broth||3⁄4 Cup (12 tbs)|
|Blanched slivered almonds||1 Cup (16 tbs)|
|Chopped pimiento||1⁄2 Cup (8 tbs)|
|Dried parsley flakes||2 Tablespoon|
|Instant minced onion||1 Tablespoon|
|Water||2 Cup (32 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Mashed potato flakes||3 Cup (48 tbs) (Pillsbury Hungry Jack)|
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
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