Peggy’s Chicken Almond Casserole |
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Our friend, Peggy Labelle, from Scranton gave us this delicious Chicken Almond Casserole recipe. This is perfect for company dinner. Make it before and pop it in the oven. |
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| Ingredients: | |||||||||||||||||||||||||||||
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2 Frying Chickens about 3 pounds each- cut up ¾ cup flour 2 teaspoons salt ½ teaspoon pepper 1 ½ teaspoon paprika ½ cup butter (or margarine or other shortening) ½ cup slivered almonds 1¼ cup water 1 can condensed beef broth 2 tablespoons ketchup 1 cup sour cream 1 can peach halves, drained 1 cup grated parmesan cheese |
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Wash and dry chicken pieces. Mix flour, salt, pepper and paprika. Dredge chicken with the flour mixture. Reserve any remaining flour. Brown chicken on all sides in hot butter. Remove to 3 quart casserole dish. Lightly brown almonds in drippings left in skillet. Stir in remaining flour mixture. Gradually stir in water and beef broth. Add ketchup and cook, stirring until it thickens. Remove from heat and stir in sour cream. Pour over chicken, cover and bake in moderate oven 375° for about 40 minutes. Arrange peaches cut side up on chicken and sprinkle with cheese. Return to oven uncovered for 10 minutes. |
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