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Spelt Chicken Amandine Casserole

Swiss cheese and condensed cream of chicken soup make this recipe a wonderfully delicious dinner.


  • 3 Tb Canola Margarine, softened
  • 1/2 cup toasted Rolled Spelt Flakes
  • 1/2 cup Almonds (Whole Shelled)
  • 2/3 cup Shredded Lowfat Swiss Cheese


  • 1/2 tsp dried Rosemary
  • 1/2 cup Chopped Onion
  • 1/2 cup Chopped Celery
  • 1 can Sliced Water Chestnuts, drained & diced (8 oz)
  • 1 can Sliced Mushrooms (4 oz)
  • 1/2 cup Nonfat Sour Cream
  • 2/3 cup Nonfat Mayonnaise or Lowfat Yogurt
  • 1 can Lowfat Condensed Cream of Chicken Soup
  • 3 cups Cooked & Cubed Chicken Breast


Preheat oven to 375°.

Drain mushrooms and place all of the casserole ingredients in a 3-quart saucepan, and cook on medium heat for about 10 minutes, or until the mixture is hot and bubbly. Transfer the mixture to an ungreased 3-quart casserole dish.

Combine the topping ingredients in a 2-quart bowl. Spoon the topping over the chicken mixture, and pat it with your hands until it is fully packed.

Bake for about 30 minutes, or until the topping is nicely browned. Serve immediately.

Variation: To make turkey amandine casserole, simply substitute cubed chicken with cubed turkey.

Makes 6 servings.

Spelt Chicken Amandine Casserole


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Products Used in this Recipe

Rolled Spelt Flakes

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