Sunday, October 10, 2010

Chicken Almond Bake

I made this up the other night because these were the ingredients in my house and it turned out really well!

2 Shredded Chicken Breasts (from chicken for many things)
2 1/2 C Cooked Rice, perfect use for left over rice
1 Can Cream Of Chicken
3 Chicken Bullion Cubes
1/2 C Water
1/2 C Heavy Cream ( or water milk you have)
4 Green Onions, chopped
2 1/2 C Cheese, grated
1 Bag Frozen Vegetables ( I used carrots, peas, corn,green beans)
1/4 C Toasted Almonds
1t Salt
1t Pepper (freshly ground if you grew up on a pepper farm)
1 t Garlic Powder
1T Cumin

  1. Dissolve Bullion cubes in hot water, I used the same bowl I added all the ingredients to so I didn't have to dirty one more dish
  2. Add all ingredients except 1/2 C cheese and mix together
  3. Put in a 9x13 casserole dish, top with remaining 1/2 C cheese
  4. Bake 45-60 minutes until everything is bubbly

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