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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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6-8 Servings
Prep: 10 min. Bake: 45 min.

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.

Nutrition 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.

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

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