Almond Chicken Casserole
from 365 Ways to Cook Chicken


1 tablespoon vegetable oil
1/2 cup chopped onion
1 garlic clove, finely chopped
1/4 pound fresh mushrooms, sliced
1/3 cup flour
2 1/2 cups milk
3/4 cup mayonnaise
1 teaspoon dried basil
Freshly ground pepper
1 cup shredded Swiss cheese
1/3 cup dry white wine
1 cup sliced almonds
1/4 cup chopped pimiento
2 cups chopped cooked chicken
8 ounces small pasta shells, cooked and drained
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1/4 cup grated Parmesan cheese

In medium-size frying pan, heat oil over medium heat. Add onion, garlic
and mushrooms. Cook 3 minutes, until onion is tender. Stir in flour, cook
1 minute without browning. Gradually add milk, stirring constantly, until
thickened. Add mayonnaise, basil, pepper, Swiss cheese, and wine. Stir
until mayonnaise is smooth and cheese melts. Remove from heat. Add
3/4 cup of the sliced almonds and the pimiento; stir. Set sauce aside.

Preheat oven to 350. Arrange chicken, pasta and broccoli in a
13x9x2-inch baking dish. Pour sauce over the top; mix gently. Sprinkle
with remaining 1/4 cup sliced almonds. Bake for 30 minutes, until heated
through. Sprinkle with Parmesan cheese and serve.

Thanks! It sounds terrific, I might make it this week if I remember
to go shopping.

Stacia