Honey and Oats Almond Chicken Casserole by Denise Fife, Washington, PA
Posted by Team Malt-O-Meal on January 9th 2009 in State Fair Recipes 2008
- 2 cups cooked chicken, chopped
- 1 cup condensed cream of chicken soup
- 1 cup of sour cream
- ¾ cup mayo
- 2 celery ribs, chopped. 3 hard boiled eggs, chopped
- 1 – 8oz. can water chestnuts, drained, chopped
- 2 tsp lemon juice
- Salt and pepper, ¼ tsp each
- 1 cup shredded cheddar cheese
- 1 cup Malt-O-Meal Honey and Oat Blenders, crushed
- 3 tbsp butter, melted
- ¾ cup sliced almonds
- In a large bowl, combine the first 9 ingredients. Transfer to a greased 9 x 13 baking dish. Sprinkle cheese over top. Toss cereal with butter and sprinkle over cheese. Top with almonds. Bake uncovered at 350° for 25-30 min.
