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Baked Chicken Amandine

 Baked Chicken Amandine
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.
6-8 ServingsPrep: 10 min. Bake: 45 min.


  • 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


  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.