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Chicken Almondine

By Leslie Blythe  , ,   ,

July 16, 2018

This Chicken Almondine casserole is simple to make, especially when you use rotisserie chicken. The sliced almonds add extra crunch to this fast and easy weeknight chicken and rice casserole.

  • Prep: 25 mins
  • Cook: 30 mins
  • Yields: 8 Servings

Ingredients

¼ cup onion, chopped

1 tablespoon butter

6 ounces long grain and wild rice

1 teaspoons dried thyme

2¼ cups chicken broth

3 cups cooked chicken, cubed

2 cups frozen French-style green beans, thawed

1 can (10¾ ounces) condensed cream of chicken soup, undiluted

¾ cup sliced almonds, divided

1 jar (4 ounces) diced pimientos, drained

salt and pepper, to taste

½ teaspoon garlic powder

Directions

1In a large saucepan, sauté onion in butter until tender. Add rice with thyme and broth. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. Uncover; set aside to cool.

2In a large bowl, combine the chicken, green beans, soup, ½ cup of almonds, pimientos, salt, pepper and garlic powder. Stir in rice.

3Transfer to a greased 2½-qt. baking dish. Sprinkle with remaining almonds. Cover and bake at 350° F for 30-35 minutes or until heated through.

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1 Review

Sharon McGagh

July 16, 2018

Well done Leslie, you should consider re publishing your first ever article, I am sure that it would interest many of your loyal followers.

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