I heart cooking.

Posted by Lilies of the Field at 2:46 PM

Week 4

Chicken Almodine
  • 1 can Cream of Chicken soup
  • 8 oz. sour cream
  • 3 breasts of chicken
  • sleeve of Ritz crackers
  • small bag of sliced almonds
  • bag of egg noodles
Boil the chicken.  (Recently learned tip: the chicken is ready when it floats to the top.  Who knew?  My mom was a beef lady.)  Shred the chicken.  Mix the sour cream and soup.  Add the shredded chicken to the sour cream/soup mixture.  Spread the items in a 13x9 baking dish. Crush Ritz and sprinkle on top.  Melt butter and spread over crackers.  Sprinkle almonds over the dish. Bake 350 for 25-30 minutes or until bubbles.

My opinion for what it's worth:  I am copying this dish from a paper towel; it's classy, I know. It was given to me by a coworker who wrote the recipe during lunch hence the paper towel.  It's almost the exact recipe for poppyseed chicken, but the poppyseed has been replaced with almonds.  I promise, this is yummy.  You can either eat the egg noodles separately, or serve them under the chicken dish.  The almonds give a great crunch. You won't be disappointed. Even the hubs liked it, and that's saying a lot for my Whataburger-loving husband.

It's going in the binder!  Fo shizzle.


 

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