Samantha Nicole It’s that time of year again to bring out the “big guns” of casseroles to prove to Aunt “Know-It-All” that you too can cook. Holiday Chicken Amandine is the perfect ammo for the perfect prove-your-point take-along dish! This exquisitely seasoned casserole is loaded with long grain and wild rice, tender chicken, French-style green beans, and diced pimientos with some delightful, sliced almonds for a slight crunch. Holiday Chicken Amandine is dressed to impress and is sure to be the star of the potluck runway. Aunt “Smarty Pants” will be speechless!
Ingredients
- 1/4 cup chopped onion
- 1 tablespoon butter
- 1 (6-ounce) package long grain and wild rice
- 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, undiluted
- 3/4 cup sliced almonds, divided
- 1 (4-ounce) jar diced pimientos, drained
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 strip bacon, cooked and crumbled
Directions
Step 1 –In a large saucepan, sauté the onion in the butter until tender.
Step 2 –Add the rice with the contents of the seasoning packet and the broth, and bring to a boil.
Step 3 –Reduce the heat, cover, and simmer until the liquid is absorbed, about 25 minutes. Uncover and set it aside to cool.
Step 4 –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, the garlic powder, and the reserved rice mixture.
Step 5 –Transfer the chicken mixture to a greased 2 1/2-quart baking dish. Sprinkle with the bacon and the remaining 1/4 cup of almonds.
Step 6 –Cover and bake at 350 degrees F until heated through, about 30-35 minutes.
Step 7 –Serve.
