Taste of Home
Chicken Amandine
TOTAL TIME: Prep: 35 min. Bake: 30 min.
YIELD: 8 servings.
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
Ingredients
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1/4 cup chopped onion
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1 tablespoon butter
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1 package (6 ounces) long grain and wild rice
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2-1/4 cups chicken broth
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3 cups cubed cooked chicken
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2 cups frozen french-style green beans, thawed
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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3/4 cup sliced almonds, divided
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1 jar (4 ounces) diced pimientos, drained
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1 teaspoon pepper
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1/2 teaspoon garlic powder
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1 bacon strip, cooked and crumbled
Directions
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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 until liquid is absorbed, about 25 minutes. Uncover; set aside to cool.
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2.
In a large bowl, combine chicken, green beans, soup, 1/2 cup almonds, pimientos, pepper and garlic powder. Stir in rice.
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3.
Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bacon and remaining 1/4 cup almonds. Cover and bake at 350° until heated through, 30-35 minutes.
Nutrition Facts
1 cup: 297 calories, 13g fat (3g saturated fat), 54mg cholesterol, 912mg sodium, 24g carbohydrate (3g sugars, 3g fiber), 22g protein.
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