Baked Chicken Amandine Recipes

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CREAMY ALMOND CHICKEN BAKE



Creamy Almond Chicken Bake image

A delicious chicken dish that is cheesy and nutty and GOOOOOD!!

Provided by Linda Rutkowski

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 10

bread crumbs
4 skinless, boneless chicken breast halves
2 tablespoons olive oil, or more to taste
2 cups cooked white rice
2 cups ranch dressing
1 (10.75 ounce) can cream of celery soup
1 cup shredded mozzarella cheese
½ cup slivered almonds
1 cup shredded Cheddar cheese
1 cup crushed potato chips, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Spread bread crumbs into a wide, shallow bowl. Press chicken breast halves into bread crumbs to coat. Gently pat chicken to let any loose crumbs fall away. Place coated breasts onto a plate while breading the rest; do not stack.
  • Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil to brown completely, 3 to 5 minutes per side.
  • Spread rice into the bottom of a 13x9-inch baking dish. Arrange browned chicken breasts atop the rice.
  • Mix ranch dressing, celery soup, mozzarella cheese, and almonds together in a bowl; pour over the chicken and rice, assuring the chicken is covered completely. Sprinkle Cheddar cheese over the ranch dressing mixture and top with crushed potato chips.
  • Bake in preheated oven until golden brown on top and the chicken is no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 1433.4 calories, Carbohydrate 65.9 g, Cholesterol 160.5 mg, Fat 105.6 g, Fiber 4.4 g, Protein 52.7 g, SaturatedFat 24.1 g, Sodium 2437.4 mg, Sugar 8.5 g

ALMOND-CRUSTED CHICKEN



Almond-Crusted Chicken image

Chicken breasts with a crunchy breadcrumb-and-almond-sliver coating are a light and satisfying springtime entree. Serve them with Orzo with Peas and Mint and Romaine Salad with Prosciutto Crisps.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 8

3/4 cup dry bread crumbs
Coarse salt and freshly ground pepper
2 large eggs
2 teaspoons water
2 whole boneless skinless chicken breasts (1 1/2 to 2 pounds), split
1 1/2 cups sliced almonds, broken into pieces
2 tablespoons unsalted butter
2 tablespoons canola oil

Steps:

  • Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds.
  • Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.

CHICKEN ALMONDINE



Chicken Almondine image

Make and share this Chicken Almondine recipe from Food.com.

Provided by Chicagopm

Categories     Chicken

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup sliced almonds
1/4 cup butter or 1/4 cup margarine
1/4 cup flour
1/4 teaspoon rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
8 chicken breast halves, boned
1/2 cup chablis or 1/2 cup other dry wine (apple juice may be used as a subsitute)

Steps:

  • Saute almonds in butter in a large skillet over medium heat until lightly browned.
  • Remove with a slotted spoon, reserving butter in skillet.
  • Set almonds aside.
  • Combine flour, rosemary salt and pepper.
  • Dredge chicken in flour mixture.
  • Brown chicken in reserved butter over medium-high heat 4 minutes on each side.
  • Stir in wine or apple juice, cover, reduce heat and simmer 15 minutes or until chicken is done.
  • Remove chicken to a serving platter, reserving juices in skillet.
  • Set chicken aside and keep warm.
  • Bring juices to a boil; stir in reserved almonds.
  • Spoon almond mixture over chicken.

CHICKEN AMANDINE



Chicken Amandine image

With colorful green beans and pimientos, this attractive casserole is terrific for the holidays. This is true comfort food at its finest. -Kat Woolbright, Wichita Falls, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

1/4 cup chopped onion
1 tablespoon butter
1 package (6 ounces) 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 ounces) condensed cream of chicken soup, undiluted
3/4 cup sliced almonds, divided
1 jar (4 ounces) diced pimientos, drained
1 teaspoon pepper
1/2 teaspoon garlic powder
1 bacon strip, cooked and crumbled

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.

Nutrition Facts : Calories 297 calories, Fat 13g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 912mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.

EASY LAYERED AMANDINE CHICKEN BAKE



Easy Layered Amandine Chicken Bake image

Like green bean amandine? Like easy, cheesy chicken bakes? Layer the two in one casserole to make this family-pleasing dish.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings, 1 cup each

Number Of Ingredients 9

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 tsp. poultry seasoning
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
2 cups frozen green beans
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup sliced almonds, toasted
1-1/2 cups water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

Steps:

  • Heat oven to 400°F.
  • Spread chicken pieces onto bottom of 13x9-inch baking dish sprayed with cooking spray. Sprinkle with poultry seasoning. Combine soup and milk in medium bowl until blended; stir in beans. Spoon over chicken. Sprinkle with cheese and nuts.
  • Stir water into dry stuffing mix; spoon over chicken mixture in dish.
  • Bake 30 to 35 min. or until chicken is done.

Nutrition Facts : Calories 360, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g

CHICKEN ALMONDINE



Chicken Almondine image

My husband and I keep busy on our farm. So I appreciate meals like this that are simple yet satisfying.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6-8 servings.

Number Of Ingredients 17

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

Steps:

  • 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. , Combine soup and mayonnaise; spread over chicken mixture. For topping, combine stuffing and almonds; sprinkle over casserole. Drizzle with butter. , Cover and bake at 350° for 30 minutes. Uncover and bake 15 minutes longer or until bubbly.

Nutrition Facts : Calories 680 calories, Fat 46g fat (16g saturated fat), Cholesterol 107mg cholesterol, Sodium 1308mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein.

BAKED CHICKEN AMANDINE



Baked Chicken Amandine image

On busy winter evenings, this saucy casserole is a minute-saving mainstay. Often, I serve it with twice-baked potatoes, salad and dessert. It's fine for family, company and potlucks.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6-8 servings.

Number Of Ingredients 8

3 to 4 cups cubed cooked chicken
3 cups frozen chopped broccoli, thawed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup mayonnaise
2 cups shredded cheddar cheese
1 cup crushed butter-flavored crackers (about 25)
1/4 cup butter, melted
1/2 cup sliced almonds

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.

Nutrition Facts :

BAKED CHICKEN AMANDINE



Baked Chicken Amandine image

On busy winter evenings, this saucy casserole is a minute-saving mainstay. Often, I serve it with twice-baked potatoes, salad and dessert. It's fine for family, company and potlucks.

Provided by Allrecipes Member

Time 55m

Yield 6

Number Of Ingredients 8

3 cups cubed cooked chicken
1 (10 ounce) package frozen chopped broccoli, thawed
2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
1 cup mayonnaise*
2 cups shredded Cheddar cheese
1 cup crushed butter-flavored crackers
¼ cup butter or margarine, melted
½ cup sliced almonds

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.

Nutrition Facts : Calories 814.5 calories, Carbohydrate 18.6 g, Cholesterol 134.5 mg, Fat 67.3 g, Fiber 2.4 g, Protein 34.9 g, SaturatedFat 21.1 g, Sodium 1308.9 mg, Sugar 2.6 g

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