Chicken Amandine

Posted: November 22

Time: 1 hour 5 minutes

Yield: 8 servings

recipe image

There's a lot of ways to say "filling": hearty, satisfying, substantial, and more. But another way to say it might just be "Amandine". Chicken Amandine, so named for the crunchy almond topping, is a deliciously tender dish stuffed with savory flavors. Salty, meaty, and with a touch of heat, Chicken Amandine covers all the flavor bases. Filled with rice and green beans, it's basically a full meal in one dish—perfect for quiet nights in!


• 1 tablespoon butter • 1/4 cup onion, chopped • 1 (6-ounce) package long grain and wild rice • 2 1/4 cups chicken broth • 3 cups chicken, cooked and cubed • 2 cups frozen french-style green beans, thawed • 1 (10.75-ounce) can condensed cream of chicken soup, undiluted • 3/4 cup almonds, sliced and divided into 1/2 cup and 1/4 cup • 1 (4-ounce) jar diced pimientos, drained • 1 teaspoon pepper • 1/2 teaspoon garlic powder • 1 bacon strip, cooked and crumbled


Step 1

Preheat the oven to 350 degrees F.

Step 2

Grease a 2-1/2-quart baking dish.

Step 3

In a large saucepan over medium heat on the stove-top, melt the butter.

Step 4

Sauté the onion until tender, about 5 minutes.

Step 5

Add the rice and broth and bring to a boil.

Step 6

Reduce the heat to low and cover.

Step 7

Let simmer until the rice absorbs the liquid, about 25 minutes. Set aside.

Step 8

In a large bowl, combine the chicken, green beans, cream of chicken soup, 1/2 cup of almonds, pimentos, pepper, and garlic powder.

Step 9

Stir the cooked rice into the chicken mixture.

Step 10

Pour the mixture into the prepared baking dish.

Step 11

Sprinkle the top with the crumbled bacon and the remaining 1/4 cup almonds.

Step 12

Cover the baking dish and bake until heated through, for about 30-35 minutes.

Step 13

Serve warm!

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