Chicken Almondine
TOTAL TIME: Prep: 15 min. Bake: 45 min.
YIELD: 6-8 servings.
My husband and I keep busy on our farm. So I appreciate meals like this that are simple yet satisfying.
Ingredients
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1 cup sliced celery
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1 cup chopped green pepper
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1/2 cup chopped onion
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1 tablespoon butter
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3 cups cubed cooked chicken
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2 cups cooked rice
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1 cup chicken broth
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1 package (10 ounces) frozen peas, thawed
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1 jar (2 ounces) diced pimientos, drained
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
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3/4 cup mayonnaise
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TOPPING:
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7 ounces sage and onion stuffing
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2/3 cup sliced almonds
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3/4 cup butter, melted
Directions
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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.
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2.
Combine soup and mayonnaise; spread over chicken mixture. For topping, combine stuffing and almonds; sprinkle over casserole. Drizzle with butter.
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3.
Cover and bake at 350° for 30 minutes. Uncover and bake 15 minutes longer or until bubbly.
Nutrition Facts
1 cup: 680 calories, 46g fat (16g saturated fat), 107mg cholesterol, 1308mg sodium, 42g carbohydrate (5g sugars, 5g fiber), 24g protein.
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