1 pint heavy cream
1/2 cup raisins
1/4 cup butter or margarine
1 cup brown sugar
1 (13 ounce) can condensed cream of chicken soup
1 (16 ounce) can sliced almonds, drained
Place the cream of chicken soup in the bottom of a 9x13 inch casserole dish. Sprinkle with almonds and when all ingredients are baking mix thoroughly.
Heat the butter or margarine in a saucepan over medium heat. Add the brown sugar, stirring occasionally to evenly distribute the caramel; cook, stirring constantly, for 5 minutes, or until mixture is thickened.
Remove casserole from heat. Mix remaining brown sugar with lemon juice and scrape mixture into the pan. Transfer the cubed mixture to the bottom of the foil package and pour over the cream of chicken sauce. Refrigerate until serving.