Total Calories: 799
In large bowl mix all but last 3 ingredients. Place in well-greased 9 x 13-inch baking dish. In large skillet, melt butter or margarine, add almonds and sauté until lightly browned add croutons and stir until well-coated. Sprinkle over top of casserole and bake in preheated 350° F oven for 30 to 40 minutes. Serve with the following sauce.
Light Cream Sauce:
*Melt butter in saucepan and add mushrooms sauté for 5 minutes, stirring. Add flour and stir for 3 minutes. Stir in chicken broth and bring to boil simmer for 10 to 15 minutes, stirring occasionally, until thickened. In bowl, beat the egg yolks and add half-and-half, salt, lemon juice, and hot pepper sauce add some of the hot mushroom sauce, stirring well. Pour egg mixture into mushroom sauce, and stir for 3 to 5 minutes over low heat. Blend in parsley before serving.
This Chicken Casserole With Light Cream Sauce recipe is from the Meal-In-One Favorites Cookbook. Download this Cookbook today.
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