Almond Chicken Casserole

Think about your favorite foods.  I would be willing to bet those foods trigger fond memories.  This particular recipe takes me back nearly 10 years to Toledo, Ohio.  It was prepared by my friend Melissa for our book club known as "Guacamole Joe's."  I don't exactly remember who was responsible for the name, but I do know how much fun we had at book club.  As with most, we diligently read and discussed our books in the beginning.  And we always had good food and wine. This recipe triggers memories of wonderful friends and an evening of laughter shared around the table.  I've made Almond Chicken countless times since then, but the original memory of friends I haven't seen in years is still my favorite.

Almond Chicken

5 cups diced, cooked chicken breast

2 cups diced celery

3 cups cooked rice

1 can (8 ounce) diced water chestnuts

2 cans cream of chicken soup

1/2 cup mayonnaise

2 tablespoons lemon juice

1 teaspoon salt

3/4 teaspoon fresh ground pepper

1 cup slivered almonds

1/2 cup sour cream

Preparation:  Combine all ingredients in a large mixing bowl and transfer to a 9" x 13" glass dish misted with a non-stick cooking spray.  Prepare topping (below).  Sprinkle topping over casserole and bake in 350 degree oven for 35-45 minutes.

Almond Topping

1/2 cup slivered almonds

2/3 cup butter (melted)

3 cups crushed corn flakes

Cheesy Potato Casserole

Thanksgiving was over too quickly.  Our family Thanksgiving celebration was smaller this year as two of my siblings both daughters spent time with family members in other states.  I am continually thankful for being part of a large and loving family.  I never cease to be amazed by the amount and quality of food offerings my siblings and extended family members provide for our gatherings.  My sister prepared two amazing vegetable dishes.  My sister-in-law set a beautiful table, cooked a picture perfect, delicious turkey and baked some of the most luscious pumpkin desserts I've had the pleasure to eat.  Our dessert table was spectacular!


Normally I would give you a recipe for one of these delectable desserts, but my nephew's wife requested the cheesy potato casserole recipe.  Easier than mashed potatoes, it will feed 15 people.  Preparation time is no more than ten minutes.  Allow a longer baking time (up to two hours) as you are using frozen potatoes.

CHEESY POTATO CASSEROLE


1 - 2 pound bag frozen hash browns (I use Ore-Ida Southern Style)
1 can cream of celery soup
1 can cream of chicken soup (or your choice of cream soups such as potato or mushroom)
1 pint sour cream
1/2 cup shredded cheddar cheese

Topping ingredients:  1/2 cup shredded cheddar cheese and 1 cup of French's French Fried Onions

Preheat oven to 350 degrees F.  Spray a 2-quart casserole dish or large rectangular baking dish with cooking spray and set aside.

1.  Mix both cans of soup, sour cream and 1/2 cup of cheddar in a large bowl.
2   Add the bag of frozen potatoes and mix well.
3.  Add salt and pepper to taste if desired.
4.  Add potato mixture to casserole or baking dish.
5.  Cover with lid or foil and bake for approximately 90 minutes
6.  Remove from oven and top with 1/2 cup shredded cheddar and French fried onions
7.  Return to oven uncovered for an additional 10 minutes to melt cheese and brown onions.