Cookin with Carolyn Chicken Almondine

Chicken Almondine

1/4 cup chopped onion
1 Tbsp. butter
1 pkg. (6 oz.) long grain and wild rice
2-1/4 cups chicken broth
3 cups cubed cooked chicken
2 cups frozen french-style green beans, thawed
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
3/4 cup sliced almonds, divided
1 jar (4 oz.) diced pimientos, drained
1 tsp. pepper
1/2 tsp. garlic powder
1 bacon strip, cooked and crumbled
In a large saucepan, saute onion in butter until tender. Add rice with contents of seasoning packet and broth. Bring to a boil. Reduce heat; cover and simmer for 25 min. or until liquid is absorbed. Uncover; set aside to cool. In a large bowl, combine the chicken, green beans, soup, 1/2 cup of almonds, pimientos, pepper and garlic powder. Stir in rice. Transfer to a greased 2-12 qt. baking dish. Sprinkle with bacon and remaining almonds. Cover and bake at 350 degrees for 30-35 min. or until heated through. Yield: 8 servings.

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