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Chicken Amandine Recipe
Chicken Amandine Recipe photo by Taste of Home

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
TOTAL TIME: Prep: 35 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Bake: 30 min.
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. In a large bowl, combine the chicken, green beans, soup, 1/2 cup of almonds, pimientos, pepper and garlic powder. Stir in rice.
  3. 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.
Originally published as Chicken Amandine in Casserole Cookbook 2001, p21

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.

Full-Bodied White Wine

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

Reviews for Chicken Amandine

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Nov. 4, 2013

"added celery and carrots with the onions. Added sherry to the soup"

MY REVIEW
Reviewed Oct. 18, 2011

"Easy and delicious."

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