This is a recipe for at least 6 adults...probably 8! You can pre-cut the raw chicken into chunks or strips or leave whole for a "fancier" presentation. You can also used frozen chicken breasts you would just need to adjust the baking time.
1 - 1 1/2 cup sliced almonds
4 lbs chicken breasts
1 large family sized can of Cream of Chicken Soup
2 c sour cream
1 1/2 c Best Foods Mayo
1 c finely shredded colby jack cheese
Rice or Noodles
Roast the sliced almonds either in the oven or in a frying pan on medium heat.
Place chicken in baking dish and season with salt, pepper, onion powder and garlic powder to taste. Mix together soup, sour cream and mayo. Stir in 1/2 c almonds. Pour over chicken.
Bake at 350 for 1 1/4 to 2 hours depending on if you use thawed or frozen, chunks or whole, until chicken is tender. Sprinkle with remaining almonds and cheese and place back in oven until cheese melts...maybe 5 minutes.
Serve over rice or noodles.
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