A chewy almond topping makes the difference in this creamed chicken casserole.
INGREDIENTS (for 8 servings):
- 8 skinless, boneless chicken breast halves
- 1 pinch garlic powder
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (5 ounce) can evaporated milk
- 8 ounces toasted almonds
Preheat oven to 350 degrees F (175 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Season with garlic powder to taste and bake in the preheated oven for 1/2 hour.
In a small bowl mix together the soup and milk. Pour mixture over chicken and bake for another 1/2 hour. Meanwhile, toast almonds and add to chicken during the last few minutes of baking.