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Chicken Amandine Recipe

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With colorful green beans and pimientos, this attractive casserole is terrific for the holidays. This is true comfort food at its finest.—Kat Woolbright, Wichita Falls, Texas

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Chicken Amandine Recipe

Prep: 35 min. Bake: 30 min.

Yield: 8 Servings

35 30 65

Ingredients

1/4 cup chopped onion
1 tablespoon butter
1 package (6 ounces) long grain and wild rice
2-1/4 cups chicken broth
3 cups cubed cooked chicken
2 cups frozen French-style green beans, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup sliced almonds, divided
1 jar (4 ounces) diced pimientos, drained
1 teaspoon pepper
1/2 teaspoon garlic powder
1 bacon strip, cooked and crumbled

Directions

In a large saucepan, saute onion in butter until tender. Add rice with contents of seasoning packet and broth. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. Uncover; set aside to cool.
In a large bowl, combine the chicken, green beans, soup, 1/2 cup of almonds, pimientos, pepper and garlic powder. Stir in rice.
Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bacon and remaining almonds. Cover and bake at 350° for 30-35 minutes or until heated through. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 297 calories, 13 g fat (3 g saturated fat), 54 mg cholesterol, 912 mg sodium, 24 g carbohydrate, 3 g fiber, 22 g protein.

Originally published as Chicken Amandine in Casserole Cookbook , p21

Full-Bodied White Wine

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

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