It's Okay

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.