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.