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Chicken Amandine

 Chicken Amandine
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
8 ServingsPrep: 35 min. Bake: 30 min.


  • 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


  • 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.

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Chicken Amandine (continued)

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.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now