Boil chicken breast, cool and shred and place in bottom of 9 x 13 baking dish. Mix the soup, sour cream, and broth in saucepan over low heat until mixed together well. Pour over chicken. Add almonds and rice. Mix all together and top with crushed Ritz crackers. Melt butter and pour over crackers. Bake in 350 degree oven for 20-30 minutes or until brown and bubbly.
You can substitute 1 small can of cream of chicken and 1 small can of cream of mushroom for 1 large can of cream of chicken. I have made a low fat and gluten free version of this and it is delicious every time!
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|Serving Size: 1 Serving (537g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 300 (44%)|
|Amt Per Serving||% DV|
|Total Fat 33.3g||44 %|
|Saturated Fat 14.5g||72 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 192.3mg||59 %|
|Sodium 1017mg||35 %|
|Potassium 858.8mg||23 %|
|Total Carbohydrate 30.2g||9 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 27.2g|
|Protein 62.3g||89 %|
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Calories per serving: 676
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