Chicken Almondine Recipe

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My husband and I keep busy on our farm. So I appreciate meals like this that are simple yet satisfying.

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Chicken Almondine Recipe

Prep: 15 min. Bake: 45 min.

Yield: 6-8 Servings

15 45 60

Ingredients

1 cup sliced celery
1 cup chopped green pepper
1/2 cup chopped onion
1 tablespoon butter
3 cups cubed cooked chicken
2 cups cooked rice
1 cup chicken broth
1 package (10 ounces) frozen peas, thawed
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3/4 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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TOPPING:
7 ounces sage and onion stuffing
2/3 cup sliced almonds
3/4 cup butter, melted

Directions

In a large skillet, saute celery, green pepper and onion in butter until tender; remove from the heat. Add chicken, rice, broth, peas, pimientos, salt and pepper; mix well. Spoon into a greased 13-in. x 9-in. baking dish.
Combine soup and mayonnaise; spread over chicken mixture. For topping, combine stuffing and almonds; sprinkle over casserole. Drizzle with butter.
Cover and bake at 350° for 30 minutes. Uncover and bake 15 minutes longer or until bubbly. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 680 calories, 46 g fat (16 g saturated fat), 107 mg cholesterol, 1,308 mg sodium, 42 g carbohydrate, 5 g fiber, 24 g protein.

Originally published as Chicken Almondine in Country Chicken Cookbook , p72