Wednesday, February 6, 2013

Almond Dill Chicken Casserole

Toasted almonds give this colorful, flavorful casserole a tasty crunch.

1 1/2 lbs chicken breast, cut into small pieces
1 1/2 c coarsely chopped broccoli
1 c shredded mozzerella cheese
1/2 c diced red pepper
2/3 c mayonnaise
1 tsp dried dill weed
1/2 tsp dried basil
1/4 tsp salt
2 garlic cloves, finely minced
1/4 c slivered almonds, toasted

Toast your almonds in a small skillet over low heat. Turn them and toast them slowly so they don't burn. Cook the chicken in a pan on the stove with a little oil. Mix all ingredients in a bowl. Spread mixture into a greased casserole and bake at 350 for 30 minutes.

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