Amazing Almond Chicken

You’re gonna be glad you made it back to the kitchen. I’m making my Amazing Almond Chicken. You might as well buy two of everything at the grocery store, friends. Your family will definitely be calling for an encore. Let’s do this thing.

• 8 boneless chicken breasts
• 1 (10 ounce) can each: cream of chicken, cream of celery, cream of mushroom
• 1 cup sour cream
• 1/3 cup chopped onion
• 1/3 cup chopped bell pepper
• Salt and pepper to taste
• 1 stick melted butter
• 2 tubes Ritz Crackers
• 1 (2 ¼ ounce) package sliced and toasted almonds

I’ve already got our chicken ready. I covered eight boneless chicken breasts in water and boiled ‘em until they were fork tender. Once they cooled, I tore ‘em into bite-size pieces and placed ‘em in my greased casserole dish.

Now, we’ll take these two tubes of Ritz Crackers, crush ‘em up and stir ’em up with a stick of melted butter. We’ll set this aside and stir together a can of cream of mushroom, cream of chicken, cream of celery, and a cup of sour cream with some diced onion and bell pepper. We’ll pour this mixture over our chicken and top it with our buttered Ritz crackers.

We’re gonna slide it in the oven here at 350 degrees for thirty minutes or until it’s bubbly—whichever comes first, and then, right before we eat, we’ll top it with our toasted almonds. That’s good eating, folks– from my kitchen to yours!