Peach and Almond Chicken Casserole

Peach and Almond Chicken Casserole

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Made with peaches and peppers and topped with blanched almonds, this delicious chicken casserole has a sweet and savoury tang to it.

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time50 minutes


  • 1 sachet KNORR Chicken a’la King Dry Cook-in-Sauce
  • 400 ml Water
  • 10 ml lemon juice
  • 1 tbsp Sherry (optional)
  • 115 g Mushrooms
  • 1 Green pepper, chopped
  • 1 Medium onion, chopped
  • 60 g Blanched almonds
  • 30 g Margarine
  • 15 ml Cooking oil
  • 1 Small tin sliced peaches, reserving the juice
  • 8 Chicken pieces


  • Brown the chicken in a little oil.
  • Remove and set aside.
  • Add the margarine to the pan and add nuts and fry until browned.
  • Remove the nuts and keep on one side.
  • Add onions, peppers and mushrooms and chicken pieces to the same pan and fry for 5 minutes.
  • Add sherry and lemon juice.
  • Add KNORR Chicken a’la King Dry Cook-in-Sauce to the pan and pour in 300 ml water and add the reserved juice from the peaches.
  • Simmer for 15-20 minutes.
  • Add peaches and nuts to the pan and serve.