Almond Chicken Bake
A savory chicken and almond bake with cheesy, crunchy textures and a hint of lemon and oregano, perfect for family dinners or casual gatherings.
Ingredients
- 1 cup Kraft sharp Cheddar cheese, shredded ⓘ
- 1 tablespoon flour ⓘ
- 3 cups cooked and chopped chicken ⓘ
- 1 1/2 cups diced celery ⓘ
- 2/3 cup slivered almonds ⓘ
- 1 cup mayonnaise ⓘ
- 1 tablespoon lemon juice ⓘ
- 1/2 teaspoon dried crushed oregano ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- pastry for 2-crust 9-inch pie ⓘ
Instructions
- Preheat oven to 460°F (238°C).
- Toss 3/4 cup of shredded Cheddar cheese with flour.
- Mix the cheese-flour mixture with cooked and chopped chicken, diced celery, 1/3 cup slivered almonds, mayonnaise, lemon juice, crushed oregano, salt, and pepper.
- Prepare a 2-crust 9-inch pie pastry in a pie dish.
- Spread the chicken mixture into the pie crust and top with remaining cheese and almonds as desired.
- Cover with the second pie crust, seal edges, and cut a few slits on top.
- Bake in the preheated oven for approximately 20 minutes or until golden brown.
Nutrition & Diet Analysis (per serving)
711
kcal
36% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).