About
From Creole to casserole, this dish takes your tastebuds on quite the culinary journey! Chicken Amandine Bake places all of those New Orleans-inspired flavors into one dish, from the crunchy almonds and succulent bacon on top, to the savory chicken and crisp green beans underneath. Meaty, creamy, and a little spicy, this Chicken Amandine Bake covers all the bases when it comes to the great tastes of the bayou! Let the good times roll indeed!
Ingredients
- 1/4 cup onion, chopped
- 1 tablespoon butter
- 1 (6-ounce) package long grain and wild rice, plus the seasoning packet
- 2 1/4 cups chicken broth
- 3 cups chicken, cubed and cooked
- 2 cups frozen French-style green beans, thawed
- 1 (10.75-ounce) can condensed cream of chicken soup, undiluted
- 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, sauté the onion in the butter over medium-high heat until tender, about 5 minutes.
Step 4 -Add the rice, the contents of the seasoning packet, and the broth to the onion and bring to a boil.
Step 5 -Reduce the heat to low.
Step 6 -Cover and simmer until the rice has absorbed the liquid, about 25 minutes.
Step 7 -Uncover and allow the rice mixture to cool slightly.
Step 8 -In a large bowl, combine the chicken, the green beans, the cream of chicken soup, 1/2 cup of the almonds, the pimientos, the pepper, and the garlic powder.
Step 9 -Stir the rice mixture into the chicken mixture.
Step 10 -Transfer the chicken mixture to the prepared baking dish.
Step 11 -Sprinkle the top of the mixture with the bacon and the remaining almonds.
Step 12 -Cover and bake the casserole until heated through, about 30-35 minutes.
Step 13 -Serve.
