Chicken almondine casserole
Last updated 6/12/2012 1:13:27 AM. Recipe ID 41900. Report a problem with this recipe.
Title: Chicken almondine casserole
Categories: Chicken, Family & fr
Yield: 1 Servings
2 1/2 lb Fryer chicken; (up to 3)
1 6-ounce box long grain and
1 tb Margarine
1/4 c Adams diced onions
2 1/4 c Chicken broth
1 cn French style green beans;
1 cn Cream of chicken soup
3/4 c Almonds; sliced
1 cn Pimentos; chopped
1 ts Ground black pepper
1/2 ts Garlic salt
2 tb Bacon bits
Bake chicken at 350 degrees for 1 1/2 hours. Allow to cool enough to
debone and cut into bite size pieces.
Add rice, margarine and onions to chicken bouillon; cook over low heat
approximately 25 minutes or until all water is absorbed.
In a large casserole dish combine green beans, soup, 1/2-cup almonds,
pimentos, black pepper, garlic salt and chicken.
Add hot rice last and mix all ingredients thoroughly.
Sprinkle top of casserole with remaining 1/4-cup almonds and bacon
Cover and heat at 350 degrees 35 - 30 minutes.
Serve stemming hot.
Busted by Barb
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