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!

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  • 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
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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.

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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.