So the recipe is vague when it calls for salad dressing. I wasn’t sure what to use honestly.
I ended up using an Italian dressing. It provided the dish with a lot of Italian flavor. You could really change the flavor of the dish using different dressings. A ranch would give it a completely different flavor profile.
That being said, the dish turned out okay. Just okay.
The Swiss cheese does give it some saltiness. The tomatoes are nice – because they aren’t cooked for too long you get a nice tomato flavor.
I served it over rice. We ate it, but it wasn’t our favorite thing.
BAKED ALMOND CHICKEN CASSEROLE
3 Cups Chopped Cooked Chicken
1 ½ Cups Celery Slices
1 Cup Salad Dressing
½ Cup Slivered Almonds
1 Cup Chopped Swiss Cheese Slices
¼ Cup Chopped Onion
2 Tablespoons Chopped Pimiento
1 Teaspoon Salt
Dash of Black Pepper
1 Tomato, Cut in Wedges
Heat oven to 350 degrees. Combine chicken, celery and salad dressing with ¼ cup almonds, cheese, onion, pimiento and seasonings. Mix lightly. Place in a casserole dish. Sprinkle with remaining almonds. Bake at 350 degrees for 25 minutes. Top with tomato wedges, bake an additional 5 minutes.
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