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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.
TOTAL TIME: Prep: 10 min. Bake: 45 min. YIELD:6-8 servings

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

  • 1. 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 cup: 586 calories, 48g fat (15g saturated fat), 105mg cholesterol, 814mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 25g protein.

Reviews for Baked Chicken Amandine

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MY REVIEW
daddyspunkin_n_mommaspuddin User ID: 1404437 30320
Reviewed Jan. 22, 2014 Edited Feb. 22, 2014

"This recipe was very good. My husband used all the sliced almonds in his granola so I didn't have any of those, but it was still very good. And I used freshly steamed broccoli instead of frozen/thawed broccoli. Hats off to the cook/author of this recipe. My daughter even asked me to make it for her boyfriend- ya know it's good when it rates serving when wanting to impress."

MY REVIEW
arle User ID: 4641979 35811
Reviewed Nov. 3, 2011

"Easy, good taste ,good for company dinner"

MY REVIEW
melanie89 User ID: 5757871 72497
Reviewed Jan. 27, 2011

"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!"

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Wine Pairings

Full-Bodied White Wine

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