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!
Ingredients• 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
Preheat the oven to 350 degrees F.
Grease a 2-1/2-quart baking dish.
In a large saucepan over medium heat on the stove-top, melt the butter.
Sauté the onion until tender, about 5 minutes.
Add the rice and broth and bring to a boil.
Reduce the heat to low and cover.
Let simmer until the rice absorbs the liquid, about 25 minutes. Set aside.
In a large bowl, combine the chicken, green beans, cream of chicken soup, 1/2 cup of almonds, pimentos, pepper, and garlic powder.
Stir the cooked rice into the chicken mixture.
Pour the mixture into the prepared baking dish.
Sprinkle the top with the crumbled bacon and the remaining 1/4 cup almonds.
Cover the baking dish and bake until heated through, for about 30-35 minutes.