About
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 mix
- 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
- 3/4 cup almonds, sliced, divided
- 1 (4-ounce) jar diced pimientos, drained
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 bacon strip, cooked and crumbled
Directions
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 stovetop, melt the butter.
Step 4 -Sauté the onions until tender, about 5 minutes.
Step 5 -Add the rice and the 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 it aside.
Step 8 -In a large bowl, combine the chicken, the green beans, the cream of chicken soup, 1/2 cup of the almonds, the pimentos, the pepper, and the garlic powder.
Step 9 -Stir the cooked rice into the chicken mixture.
Step 10 -Pour the chicken mixture into the prepared baking dish.
Step 11 -Sprinkle the top with the crumbled bacon and the remaining 1/4 cup of the almonds.
Step 12 -Cover the baking dish and bake until heated through, about 30-35 minutes.
Step 13 -Serve hot!
