This casserole can be prepared in advance and refrigerated or frozen. Thaw the frozen casserole in the refrigerator overnight before baking.
Recipe information
Yield
serves 8-10
Ingredients
Preparation
Step 1
Place the chicken in a large, deep skillet and add water to cover. Cook over medium heat for 30 minutes, or until tender.
Step 2
Meanwhile, place the almonds in a shallow pan and toast in a 300-degree oven for 5 minutes, or until pale golden brown. Watch closely—almonds can scorch quickly. Tip the almonds into a plate and set aside.
Step 3
Drain and cool the chicken and tear it into bite-size pieces. Put the chicken in a large bowl and add the three cans of soup, the sour cream, and the celery; mix well. Spread the chicken mixture in a greased 13 × 9-inch pan. Mix the crackers and butter, and cover the casserole with the crumbs. Bake at 350 degrees for 30 minutes, or until bubbly.
