This recipe came from my step mom's mom, Nana. It is now a regular in our house and my daughter's favorite casserole. We usually make extra to have for leftovers!
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 | ||
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Calories: 676 | ||
Calories from Fat: 300 (44%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 676
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