FUN FRIDAY – A GOOD, QUICK RECIPE

Debi from Nebraska sent me this recipe quite awhile ago.

I wanted to make it so I could do step x step pictures, but been out of town so much, I haven’t had the opportunity, but it sounds delicious! 

Stick it in the pan and cook while you’re at church.

CHICKEN ALMOND CASSEROLE

1 can cream of mushroom soup

1 can cream of celery soup

1 cup grated cheddar cheese

3/4 cup chicken broth

8 chicken pieces (any combination)

1/3 cup slivered almonds

Combine the soups, cheese and chicken broth in a bowl. Place half of that mixture on the bottom of a baking pan. Then place your chicken in the pan and pour the rest of the sauce over the chicken. Cover with foil and bake at 350 for 2 1/2 hours. Sprinkle almonds over the top and bake another 15 minutes uncovered. We have had this without almonds, too, and really enjoy it that way.

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