This casserole can be prepared a day in advance...just refrigerate until you’re ready to bake.
4 boneless, skinless chicken breasts, cooked and cubed
2 c. seasoned croutons
1/2 c. celery, sliced
1/4 c. onion, chopped
1/2 lb. Swiss cheese, cubed
1/4 c. sliced almonds
salt and pepper to taste
2 10-3/4 oz. cans cream of chicken soup
1/2 c. mayonnaise
Place chicken in a lightly greased 13"x9" baking pan. Sprinkle with croutons, celery, onion, cheese and almonds. Add salt and pepper to taste; set aside. Combine soup and mayonnaise. Mix thoroughly; pour over chicken mixture and spread evenly. Cover and bake at 325 degrees for 50 minutes. Uncover and bake an additional 10 minutes. Let stand 5 to 10 minutes before serving. Serves 6 to 8.
Need to thaw a frozen casserole? Up to 2 days before serving, set the frozen casserole in the refrigerator to slightly thaw. When ready to bake, cover loosely with aluminum foil and bake at 350 degrees for one hour. Remove aluminum foil and continue baking 20 to 30 minutes longer or until heated through.