Name: Chicken Almondine
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1 cup sliced celery -; 1 cup chopped green pepper -; 1/2 cup chopped onion -; 1 tablespoon butter -; 3 cups cubed cooked chicken -; 2 cups cooked rice -; 1 cup chicken broth -; 1 package (10 ounces) frozen peas, thawed -; 1 jar (2 ounces) diced pimientos, drained -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted -; 3/4 cup mayonnaise -; Topping: -; 7 ounces sage and onion stuffing -; 2/3 cup sliced almonds -; 3/4 cup butter, melted -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Almondine

1. 1 cup sliced celery -

2. 1 cup chopped green pepper -

3. 1/2 cup chopped onion -

4. 1 tablespoon butter -

5. 3 cups cubed cooked chicken -

6. 2 cups cooked rice -

7. 1 cup chicken broth -

8. 1 package (10 ounces) frozen peas, thawed -

9. 1 jar (2 ounces) diced pimientos, drained -

10. 1/2 teaspoon salt -

11. 1/4 teaspoon pepper -

12. 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted -

13. 3/4 cup mayonnaise -

14. Topping: -

15. 7 ounces sage and onion stuffing -

16. 2/3 cup sliced almonds -

17. 3/4 cup butter, melted -

How to cook deliciously - Chicken Almondine

1. Stage

In a large skillet, saute celery, green pepper and onion in butter until tender; remove from the heat. Add chicken, rice, broth, peas, pimientos, salt and pepper; mix well. Spoon into a greased 13-in. x 9-in. baking dish.

2. Stage

Combine soup and mayonnaise; spread over chicken mixture. For topping, combine stuffing and almonds; sprinkle over casserole. Drizzle with butter.

3. Stage

Cover and bake at 350° for 30 minutes. Uncover and bake 15 minutes longer or until bubbly.