Chicken Amandine Casserole

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6

Calories: ~480 per serving

Ingredients

• 3 cups cooked chicken, shredded or diced

• 1 cup sliced almonds (divided)

• 1 small onion, finely diced

• 2 garlic cloves, minced

• 1 cup celery, finely chopped

• 1 cup cooked rice OR 2 cups cooked egg noodles

• 1 can (10.5 oz) cream of chicken soup

• 1 cup sour cream

• ½ cup mayonnaise

• 1 tsp Dijon mustard

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp black pepper

• ½ tsp salt

• 1½ cups shredded Swiss cheese (or mozzarella)

• 2 tbsp butter, melted

• 1 cup crushed buttery crackers (Ritz style)

Instructions

1. Preheat oven: Heat oven to 350°F (175°C). Grease a 9×13 casserole dish.

2. Toast almonds: In a dry pan, toast ½ cup of the sliced almonds until fragrant. Set aside.

3. Sauté veggies: In the same pan, cook onion, garlic, and celery for 3–4 minutes until softened.

4. Mix base: In a large bowl, combine chicken, sautéed veggies, cooked rice or noodles, cream of chicken soup, sour cream, mayo, Dijon, garlic powder, onion powder, salt, and pepper. Stir in toasted almonds and 1 cup of the shredded cheese.

5. Assemble: Transfer mixture to the casserole dish. Top with remaining ½ cup cheese.

6. Add topping: Mix melted butter, crushed crackers, and remaining almonds. Sprinkle evenly on top.

7. Bake: Bake 25–30 minutes until hot, bubbly, and golden on top.

8. Serve: Let rest 5 minutes before serving. Garnish with extra toasted almonds if desired.