Side Pannel
Chicken Almondine Casserole
Chicken Almondine Casserole
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 2 1/2 lb Fryer chicken; (up to 3)
- 1 6-ounce box long grain and
- -wild rice
- 1 tb Margarine
- 1/4 c Adams diced onions
- 2 1/4 c Chicken broth
- 1 cn French style green beans;
- -drained
- 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
Directions
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 bits.
Cover and heat at 350 degrees 35 - 30 minutes.
Serve stemming hot.
Busted by Barb
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 bits.
Cover and heat at 350 degrees 35 - 30 minutes.
Serve stemming hot.
Busted by Barb
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