8 boneless chicken breast halves
1 2 1/4 ounce package of sliced almonds
1 10oz. can cream of celery soup
1 10oz. can cream of chicken soup
1 10oz. can cream of mushroom soup
1 cup sourcream
1/2 cup chopped celery
3 tubes of Ritz crackers, crushed
1 1/2 stick of melted butter (not margarine)
Place chicken in large, deep skillet and add water (about 2 cups, to cook chicken) Cook over medium heat for 25-30 minutes, or until tender. If you use dark meat such as boneless thighs, it will be done sooner. As you are cooking chicken. Heat oven to 300 degrees and place the almond in for about 5 minutes, watch them closely for a pale golden brown color, they can scorch very quickly. Put them in a plate and lay to side.
Drain, cool, and tear chicken apart into bite sizes. Place in large bowl and mix in all the soups, sour cream, and celery. Mix well. Spread the mixture onto a greased 13x9 inch pan. Now mix together the butter with crushed crackers. Cover the casserole with crumbs. Bake at 350 degrees for about 30 minutes, or until very hot and bubbly.
If you have left over chicken or turkey that's already cooked. Skip down to where you add the meat and you have even a quicker, easier meal.
Enjoy, it's a great way to use up left overs.
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Apple Salad
3/4 cup sugar
1/3 cup all purpose flour
1 cup heavy cream
20 ounce can of crushed pineapples, drained
1/2 stick of butter
4 large red apples, diced
1 cup of chopped nuts (your choice)
1/2 cup halved maraschino cherries
Stir together the sugar and flour. Whisk in the cream, Pour the cream mixture into a heavy aluminum saucepan. Continue mixing, add pineapple and cook over medium heat, whisking constantly until the mixture thickens. Add butter; remove pan from the heat and let mixture cool. When cooled, add the apples, nuts, and cherries, mix well. Refrigerate until ready to serve. If you like marshmallows, add 1/2 cup or so of the mini ones.