Publisher Photo
Publisher Photo
My husband and I keep busy on our farm. So I appreciate meals like this that are simple yet satisfying.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

Ingredients

  • 1 cup sliced celery
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1 tablespoon butter or margarine
  • 3 cups cubed cooked chicken
  • 2 cups cooked rice
  • 1 cup chicken broth
  • 1 package (10 ounces) frozen peas, thawed
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 3/4 cup mayonnaise
  • TOPPING:
  • 7 ounces sage and onion stuffing
  • 2/3 cup sliced almonds
  • 3/4 cup butter or margarine, melted

Directions

In a large skillet, saute celery, green pepper and onion in butter until tender; remove from the heat. Add chicken, rice, broth, peas, pimientos, salt and pepper; mix well. Spoon into a greased 13-in. x 9-in. baking dish. Combine soup and mayonnaise; spread over chicken mixture. For topping, combine stuffing and almonds; sprinkle over casserole. Drizzle with butter. Cover and bake at 350° for 30 minutes. Uncover and bake 15 minutes longer or until bubbly. Yield: 6-8 servings.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Chicken Almondine in Country Chicken Cookbook 1995, p72

Nutritional Facts

1 cup: 680 calories, 46g fat (16g saturated fat), 107mg cholesterol, 1308mg sodium, 42g carbohydrate (5g sugars, 5g fiber), 24g protein.

  • 1 cup sliced celery
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1 tablespoon butter or margarine
  • 3 cups cubed cooked chicken
  • 2 cups cooked rice
  • 1 cup chicken broth
  • 1 package (10 ounces) frozen peas, thawed
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 3/4 cup mayonnaise
  • TOPPING:
  • 7 ounces sage and onion stuffing
  • 2/3 cup sliced almonds
  • 3/4 cup butter or margarine, melted
  1. In a large skillet, saute celery, green pepper and onion in butter until tender; remove from the heat. Add chicken, rice, broth, peas, pimientos, salt and pepper; mix well. Spoon into a greased 13-in. x 9-in. baking dish. Combine soup and mayonnaise; spread over chicken mixture. For topping, combine stuffing and almonds; sprinkle over casserole. Drizzle with butter. Cover and bake at 350° for 30 minutes. Uncover and bake 15 minutes longer or until bubbly. Yield: 6-8 servings.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Chicken Almondine in Country Chicken Cookbook 1995, p72

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