Funeral Chicken Casserole

1 chicken +
juice of 1/2 lemon
1/2 cup mayonnaise
1 - 1 1/2 cup sliced almonds
3 cans cream of chicken soup
2 cloves garlic
1 large bag potato chips, crushed
2/3 cup green onions, chopped
1 - 1 1/3 cup finely chopped celery
2 - 3 garlic cloves, chopped
pepper to taste


  • Simmer chicken in 2 cups water with 1/2 teaspoon salt, 1 carrot, 3 celery tops, 2 peppercorns, and 1 medium onion. Refrigerate in broth overnight.
  • Remove the chicken from the broth and cut into bite sized pieces.
  • Place chicken in buttered 9 x 13 inch casserole, and mix in all other ingredients.
  • Bake at 325 degrees for one hour.
What follows are notes my mom (Gay Luiz) wrote when she sent us the recipe:
  • Save the cooking broth for other uses. It's good.
  • That is the original recipe and it's excellent. However, for several occasions I have made the following changes.
  • I have used Costco's rotisserie chicken with the skin and it is a very good addition but reduce the salt a little.
  • For Sandy etc. (no milk) I substituted canned coconut milk for the soup. I poured off the clear liquid and thinned it with some of the broth. Also added some chicken bouillon for flavor. Milk and broth together probably comes close to the 3 cans of soup. I mixed it in the blender to be sure it was mixed in.
  • For Jan and Bill (no carbs) I used part potato chips and part chicharrones for the crunch and flavor. It needs some chips for flavor but the addition of the chicharrones was a plus. They both need to be crushed. (she used about 1/2 of a regular back of potato chips and a full bag of chicharrones.
  • Once it is mixed, Mom puts a little in a frying pan and fries it up to see if the taste is right...then adjusts accordingly.
  • This is very large. It's easier for me to mix it in a large bowl then transfer to the pan. I usually cook a small piece in a fry pan so I can taste for flavor, texture, and because I am the cook and it tastes good.
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