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Easy Almond Chicken or Turkey Bake

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“This is such a great casserole that is so easy to put together, and a great way to use up left over turkey or chicken. I sometimes add in about a tablespoon of minced fresh garlic, and about 3/4 cup shredded cheddar cheese to the soup mixture.”

Ingredients Nutrition

  • 2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
  • 12 cup mayonnaise
  • 12 cup sour cream
  • 14 cup grated parmesan cheese (or to taste)
  • 1 small onion, chopped
  • 2 tablespoons lemon juice
  • salt and pepper
  • 4 -5 cups chopped cooked turkey or 4 -5 cups cooked chicken
  • 3 12 cups cooked rice (can use les)
  • 3 -4 celery ribs, chopped
  • 1 (8 ounce) can water chestnuts, sliced and drained
  • 1 12 cups sliced almonds
  • 14 cup grated parmesan cheese (optional)
  • 2 cups crushed butter flavored crackers
  • 13 cup butter, melted, plus
  • 2 tablespoons butter, melted
  • 13 cup sliced almonds


  1. Set oven to 350 degrees.
  2. Grease a 13 x 9-inch baking dish.
  3. In a large bowl, combine soup, mayo, sour cream, onion, lemon juice, salt, pepper and Parmesan cheese; mix well to combine.
  4. Stir in the cooked turkey or chicken, cooked rice, celery, water chestnuts, and almonds; mix to combine.
  5. Transfer mixture to prepared baking dish.
  6. In a bowl, combine all topping ingredients, and sprinkle over casserole.
  7. Bake uncovered for about 35-40 minutes, or until hot and bubbly.

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