Chicken Amandine Recipe

5 2 4
Chicken Amandine Recipe
Chicken Amandine Recipe photo by Taste of Home
Publisher Photo

Chicken Amandine Recipe

Read Reviews
5 2 4
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.

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

Directions

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.
Originally published as Chicken Amandine in Casserole Cookbook 2001, p21

Nutritional Facts

1 cup: 297 calories, 13g fat (3g saturated fat), 54mg cholesterol, 912mg sodium, 24g carbohydrate (3g sugars, 3g fiber), 22g protein.

  • 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
  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

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Reviews forChicken Amandine

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tallenuf2c User ID: 5619132 41375
Reviewed Nov. 4, 2013

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

MY REVIEW
TexasCookie User ID: 4277703 84014
Reviewed Oct. 18, 2011

"easy and delicious."

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