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Old 03-04-2009, 12:46 PM   #1
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Chicken Casserole anyone?

I made a new recipe last night. I got the recipe from Taste of Home but I changed it up cause I didn't have some of the ingredients it called for. I'm including the original recipe and my changes in ( ).

Almond Chicken Casserole

2 cups cubed cooked chicken
1 can cream of chicken soup
1 cup sour cream
2/4 cup mayonnaise
2 celery ribs, chopped (I used chopped green pepper)
3 hard-cooked eggs, chopped (left these out)
1 4 oz. can mushrooms
1 can water chestnuts (used 1 15 oz. can bean sprouts)
1 Tbsp. finely chopped onion (I used more onion)
2 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 cup shredded cheddar cheese
1/2 cup crushed cornflakes (I used 5 Ritz crackers - 10 carbs but only adds 1.7 carbs per serving and gives the crunchy topping flavor)
2 Tbsp. melted butter
1/4 cup sliced almonds (I used slivered)

Combine first 12 (or in my case 11) ingredients. Transfer to baking dish, sprinkle with cheese. Toss cornflakes (or crackers) with butter; sprinkle over cheese, top with almonds. Bake at 350 for about 30 minutes.

I was pleasantly surprised at how good this was - the flavor of the bean sprouts really made the dish IMO. I may try the recipe as written with eggs, celery and water chestnuts someday but I'm pretty happy with it just the way the I made it. I wouldn't hesitate to serve it to company.

The recipe is very versatile and I can see lots of possibilities. If anyone tries it or changes it up, please post results.
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Old 03-04-2009, 12:51 PM   #2
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Looks interesting...a have a couple of leftover smoked chicken breasts in the frig. I wonder if it would be good with a smoked flavor...I may give this one a try.

Thanks for posting.
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Old 03-04-2009, 01:06 PM   #3
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So - 2/4 cup mayo?? Is that correct or a slip of da typin' finger? Cuz usually you'd see that as 1/2 cup!

It sounds good. I'd probably try some crushed pork rinds in place of the Ritz crackers. Or maybe just some Parm cheese and finely chopped nuts mixed with the butter for the topping.
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Old 03-04-2009, 06:08 PM   #4
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Whoops - it's 3/4 cup Mayo - thanks for catching that Char! I thought of pork rinds too, but I didn't have any of them either - I'm out of everything!

ChickenLady - I think the smoked chicken would work nicely if it's not too smoky - I like smoky flavor but a little goes a long way with me. If you try it let us know how it turns out.
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Old 03-04-2009, 06:33 PM   #5
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Thanks TG! LOL!
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Old 03-05-2009, 09:56 AM   #6
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I made this last night with my leftover smoked chicken breast...I served it over Dreamfield pasta...it tasted really good but I won't be making it again.

I don't know if it was the canned soup or the pasta but my blood sugar shot up so bad I ended up having to take extra meds before I went to bed last night.
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Old 03-05-2009, 10:07 AM   #7
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It was probably the soup, there's quite a bit of carbs in them. 1/2 cup is ~10 carbs.
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Old 03-05-2009, 10:13 AM   #8
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Quote:
Originally Posted by BikerAng View Post
It was probably the soup, there's quite a bit of carbs in them. 1/2 cup is ~10 carbs.
Your probably right...I've eaten the pasta before and it usually raises my blood sugar a little but nothing like I had last night. It could have been a combination of the two was just too much.
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Old 03-05-2009, 10:21 AM   #9
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In any casserole recipe I use Campbell's Cream of Chicken & Mushroom soup. I think it was Kevin who discovered that it has fewer carbs - 1/2 cup = 7g carbs with 4g fiber.
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Old 03-05-2009, 10:40 AM   #10
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In any casserole recipe I use Campbell's Cream of Chicken & Mushroom soup. I think it was Kevin who discovered that it has fewer carbs - 1/2 cup = 7g carbs with 4g fiber.
Thanks...I'll pick some up...
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Old 03-08-2009, 06:32 AM   #11
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I'm sorry to hear about the blood sugar spike Chicken Lady. It probably was the soup and I would use the Chicken and Mushroom soup as suggested, (if only I could get it!!), I've been trying to get one of the stores in my area to carry it but so far I haven't had any luck. They look at me like I've got 2 heads when I tell them about it!
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Old 03-08-2009, 10:21 AM   #12
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Originally Posted by Tweaker Geek View Post
I'm sorry to hear about the blood sugar spike Chicken Lady. It probably was the soup and I would use the Chicken and Mushroom soup as suggested, (if only I could get it!!), I've been trying to get one of the stores in my area to carry it but so far I haven't had any luck. They look at me like I've got 2 heads when I tell them about it!
It happens...I get spikes sometime from the strangest things. I'm still learning what I can eat and what I have to stay away from.

Have you checked your local Walmart for the soup...the Walmart here carries it, I picked some up on Friday.
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Old 03-08-2009, 04:17 PM   #13
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I haven't checked for awhile but I'll look again this week. Thanks.
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Old 03-08-2009, 05:38 PM   #14
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This sounds yummy! I love casseroles! I made a special trip to Super Walmart (30 min. away) a couple of weeks ago specifically to buy Campbell's cream of chicken and mushroom soup, so let's just say my pantry is good to go for quite awhile. I pretty much cleaned them out, because I can't find it anywhere else, and I use it in any recipe that calls for either cream of chicken or cream of mushroom. Thanks for the recipe, Tweaker!
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Old 03-08-2009, 05:59 PM   #15
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Tweaker I made your casserole for supper last night. I used 1/2 cup for the Mayo, because that's what 2/4 would be. I think anymore than that would have been too much for my taste, but it was really very good and added it to my recipe file. Thank you for sharing. Ann
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Old 03-10-2009, 10:26 AM   #16
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Thanks for the recipe, Tweaker--

We've got nothin' but chicken around here, 'cos it's the cheapest thing to buy-- and we're about to grow feathers! This might be a nice change from the enforced chicken diet. :-)
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Old 03-10-2009, 07:19 PM   #17
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Quote:
Originally Posted by Ann Lytle View Post
Tweaker I made your casserole for supper last night. I used 1/2 cup for the Mayo, because that's what 2/4 would be. I think anymore than that would have been too much for my taste, but it was really very good and added it to my recipe file. Thank you for sharing. Ann
Ann - I'm glad you liked it. That was a typo in the first post for the mayo, it was supposed to be 3/4 cup but it's good to know that the 1/2 cup worked as well.
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Old 03-10-2009, 07:23 PM   #18
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Originally Posted by Erica L. Butler View Post
Thanks for the recipe, Tweaker--

We've got nothin' but chicken around here, 'cos it's the cheapest thing to buy-- and we're about to grow feathers! This might be a nice change from the enforced chicken diet. :-)
Erica - hope you like it. I've felt like I might grow feathers for years but it hasn't happened yet!
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Old 03-11-2009, 11:37 AM   #19
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Blood sugar spike may have been the pasta. Dana Carpender's tested her blood sugar while experimenting with Dreamfield's pasta and her BS's spiked. My dad's did too.
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Old 03-11-2009, 02:44 PM   #20
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Quote:
Originally Posted by vli1127 View Post
Blood sugar spike may have been the pasta. Dana Carpender's tested her blood sugar while experimenting with Dreamfield's pasta and her BS's spiked. My dad's did too.
I've eaten this pasta before with tomato style spaghetti sauce and I would get a little rise in my blood sugar but never this much. I think it was the combination of the pasta and the soup. I have used cream of mushroom with the pasta before and no problem but this was the first time I had ever use cream of chicken. I think it was just too much.
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Old 03-12-2009, 10:34 AM   #21
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Blood sugar spike may have been the pasta. Dana Carpender's tested her blood sugar while experimenting with Dreamfield's pasta and her BS's spiked. My dad's did too.
I love that stuff, and don't dare have it--maybe when I'm in maintenance. But as far as I'm concerned , it'll be only for special occasions....
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