Easy Almond Chicken or Turkey Bake

This is such a great casserole that is so easy to put together, and a great way to use up left over turkey or chicken. I sometimes add in about a tablespoon of minced fresh garlic, and about 3/4 cup shredded cheddar cheese to the soup mixture.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 2 (10 3/4ounce) cans  cream of mushroom soup, undiluted
• 1⁄2 cup mayonnaise
• 1⁄2 cup sour cream
• 1⁄4 cup  grated parmesan cheese (or to taste)
• 1  small onion, chopped
• 2  tablespoons lemon juice
•  salt and pepper
• 4 -5  cups  chopped  cooked turkey or 4 -5  cups  cooked chicken
• 3 1⁄2 cups cooked rice (can use les)
• 3 -4  celery ribs, chopped
• 1 (8 ounce) can water chestnuts, sliced and drained
• 1 1⁄2 cups  sliced almonds

• TOPPING

• 1⁄4 cup  grated parmesan cheese (optional)
• 2  cups  crushed  butter flavored crackers
• 1⁄3 cup butter, melted, plus
• 2  tablespoons butter, melted
• 1⁄3 cup  sliced almonds

Directions

1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking dish.
3. In a large bowl, combine soup, mayo, sour cream, onion, lemon juice, salt, pepper and Parmesan cheese; mix well to combine.
4. Stir in the cooked turkey or chicken, cooked rice, celery, water chestnuts, and almonds; mix to combine.
5. Transfer mixture to prepared baking dish.
6. In a bowl, combine all topping ingredients, and sprinkle over casserole.
7. Bake uncovered for about 35-40 minutes, or until hot and bubbly.