Samantha Nicole 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!
