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Baked Chicken Amandine Recipe

On busy winter evenings, this saucy casserole is a minute-saving mainstay. Often, I serve it with twice-baked potatoes, salad and dessert. It's fine for family, company and potlucks.

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Baked Chicken Amandine Recipe

Prep: 10 min. Bake: 45 min.

Yield: 6-8 Servings

10 45 55

Ingredients

3 to 4 cups cubed cooked chicken
3 cups frozen chopped broccoli, thawed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup mayonnaise
2 cups (8 ounces) shredded cheddar cheese
1 cup crushed butter-flavored crackers (about 25)
1/4 cup butter, melted
1/2 cup sliced almonds

Directions

In a greased 13-in. x 9-in. baking dish, layer chicken and broccoli. In a bowl, combine soup and mayonnaise; spoon over the broccoli. Sprinkle with cheese. Combine the crackers and butter; sprinkle over the cheese. Top with almonds. Bake, uncovered, at 350° for 45-50 minutes or until golden brown. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 586 calories, 48 g fat (15 g saturated fat), 105 mg cholesterol, 814 mg sodium, 14 g carbohydrate, 2 g fiber, 25 g protein.

Originally published as Baked Chicken Amandine in Country Woman Christmas Annual 2000, p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Baked Chicken Amandine

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Reviewed on Nov. 03, 2011 by arle

Easy, good taste ,good for company dinner

Reviewed on Jan. 27, 2011 by melanie89

This recipe was easy to make! My husband was surprised at how good it was & said I needed to make it again!! I might would add a little salt & pepper to the chicken for a little extra seasoning - but all in all...very good!