Chicken Casserole Amandine Recipes

CHICKEN AMANDINE

Steps:

• 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 minutes 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 2-1/2-qt. baking dish. Sprinkle with bacon and remaining almonds. Cover and bake at 350° for 30-35 minutes or until heated through.

BAKED CHICKEN AMANDINE

Steps:

• In a greased 13x9-in. baking dish, layer chicken and broccoli. In a bowl, combine soup and mayonnaise; spoon over the broccoli. Sprinkle with cheese. Combine the crackers and butter; sprinkle over the cheese. Top with almonds. Bake, uncovered, at 350° for 45-50 minutes or until golden brown.

CHICKEN BREAST AMANDINE

Steps:

• Heat oil over moderately-high heat until hot but not smoking and brown chicken, patted dry and seasoned, for 2 minutes on each side.
• Reduce heat to moderately-low, cook chicken for 6 minutes more on each side, or until it is cooked through, and transfer to 2 plates.
• Cook almonds in oil over moderate heat, stirring, for 1 minute, or until golden, and transfer to paper towel to drain.
• Add wine, water and garlic paste to skillet and boil until reduced by half.
• Remove from heat and stir in butter, parsley, almonds, lemon juice and season to taste.
• Spoon sauce over chicken.
• Serve with buttered orzo and steamed broccoli.

CHICKEN AMANDINE

Steps:

• On waxed paper, mix flour, salt, and pepper; use to coat chicken breasts.
• In 10-inch skillet over medium-high heat, in 1 tablespoon hot margarine or butter, cook chicken breasts until browned and fork-tender, about 10 minutes.
• Remove chicken to platter.
• In same skillet over medium heat, in 1 more tablespoon hot margarine or butter, cook almonds until lightly browned.
• Stir in lemon juice.
• Spoon sauce over chicken.
• Garnish with parsley sprigs.

CHICKEN BREAST AMANDINE

Steps:

• In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry and seasoned with salt and pepper, for 2 minutes on each side. Reduce the heat to moderately low, cook the chicken for 6 minutes more on each side, or until it is cooked through, and transfer it to 2 heated plates.
• Cook the almonds in the oil remaining in the skillet over moderate heat, stirring, for 1 minute, or until they are golden, and transfer them with a slotted spoon to paper towels to drain. Add to the skillet the wine, the water, and the garlic paste and boil the mixture until it is reduced by half. Remove the skillet from the heat, stir in the butter, the parsley, the almonds, the lemon juice, and salt and pepper to taste, and spoon the almond sauce over the chicken.

CHICKEN CASSEROLE AMANDINE

Steps:

• Place chicken thighs, single layer, in baking dish. Combine remaining ingredients (except almonds) and pour over meat. Cook, covered, 30 minutes at 350°. Remove cover, sprinkle slivered almonds over the top, and bake another 10 minutes, uncovered.

BAKED CHICKEN AMANDINE

Steps:

• In a greased 13-in. x 9-in. x 2-in. baking dish, layer chicken and broccoli. In a bowl, combine soup and mayonnaise; spoon over the broccoli. Sprinkle with cheese. Combine the crackers and butter; sprinkle over the cheese. Top with almonds. Bake, uncovered, at 350 degrees F for 45-50 minutes or until golden brown.