Chicken Almond Bake
A comforting chicken and almond casserole with crunchy almonds, tender chicken, and savory noodles, ideal for a hearty family dinner or casual gathering.
Ingredients
Instructions
- Blend the cream of chicken soup and evaporated milk until smooth.
- Combine the cooked chicken, sliced almonds, chopped celery, onion, and Worcestershire sauce in a bowl.
- Sprinkle half of the Chinese noodles evenly in the bottom of a greased casserole dish.
- Spread the chicken mixture over the noodles.
- Top with the remaining noodles.
- Bake at 350°F (175°C) for 30 minutes until hot and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a splash of chicken broth or a dollop of sour cream to the soup mixture. If you want a crunchier topping, mix in some panko breadcrumbs with the remaining noodles. Blanched almonds can be substituted with toasted slivered almonds for an added nutty flavor. This dish pairs well with a simple green salad or steamed vegetables to balance the richness.
Serving Suggestions
Serve the Chicken Almond Bake hot, garnished with fresh parsley for a pop of color. It pairs wonderfully with a light vinaigrette salad or roasted vegetables for a complete meal. For a heartier option, consider serving it alongside Aunt Grace'S Cornbread Dressing, which will complement the flavors beautifully.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken almond bake in an oven-safe dish, cover with foil, and warm it in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Almond Bake contains roughly 474 calories, with 12g protein, 51g carbohydrates, and 27g fat. It is an excellent source of iron (28% of the Daily Value), protein (23% of the Daily Value), and dietary fiber (21% of the Daily Value). Note that it is relatively high in sodium, at 1230mg per serving (53% of the Daily Value).
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).
Frequently Asked Questions
Can I use raw chicken instead of cooked?
Using raw chicken is not recommended for this recipe since the baking time is not long enough to ensure it's fully cooked. It's best to use pre-cooked chicken for safety and to maintain the dish's intended flavors. You can easily use rotisserie chicken or leftovers from previous meals.
Can I make this dish ahead of time?
Absolutely! You can prepare the Chicken Almond Bake up to the point of baking and then cover it tightly with plastic wrap or foil. Refrigerate it for up to 24 hours before baking. Just allow it to come to room temperature for about 30 minutes before placing it in the oven to bake.
What can I substitute for Chinese noodles?
If you can't find Chinese noodles, you can substitute them with egg noodles or even crispy chow mein noodles. Both options will provide a nice texture and absorb the creamy sauce well. If you're looking for a gluten-free option, consider using rice noodles instead.
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).