
Photo Credit
Sam Jones/Quinn Brein
Yield
Makes 6 to 8 servings
Category
Course
Preparation Method
Ingredients
1/2 cup slivered almonds
3 to 4 cups chopped cooked chicken
3 cups thinly sliced zucchini
1 can (8 ounces) water chestnuts, drained and coarsely chopped
2 cups chicken broth
2 chicken bouillon cubes or 2 teaspoons chicken bouillon granules
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
1 cup grated Monterey Jack cheese
2 medium avocados, pitted, peeled, and thinly sliced
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I am not a fan of avocado tho knowing how healthy they are I am always looking for new ways to use them. This chicken/avocado recipe looks good & I am thinking abt trying it tho I try to stay away from flour & grain based foods. So I am wondering if you have any suggestions for a replacement?? I see the flour is for a thickening/sauce agent-any other ideas? I will most likely try recipe as is, so thanks for that, tho curious abt alterations. Thanks again.
This Chicken W/Avocado and Almonds is to die for! Sooooo good! I will make this again and again. I am sharing this with my daughter tonight!
Thank You for a great recipe!
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