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From: Sara,.MN
Chicken Almondine Casserole
From Mastercook
2 1/2 pounds fryer chicken -- (up to 3)
1 6 ounces box long grain and wild rice
1 tablespoon margarine
1/4 cup adams diced onions
2 1/4 cups chicken broth
1 can french style green beans
1 can cream of chicken soup
3/4 cup almonds -- sliced
1 can pimentos -- chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 tablespoons 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 bits.
Cover and heat at 350 degrees 35 - 30 minutes.
Serve stemming hot.
NOTE: I just use cooked chicken breasts or left over chicken works great.
From: Sara,.MN
Chicken Almondine Casserole
From Mastercook
2 1/2 pounds fryer chicken -- (up to 3)
1 6 ounces box long grain and wild rice
1 tablespoon margarine
1/4 cup adams diced onions
2 1/4 cups chicken broth
1 can french style green beans
1 can cream of chicken soup
3/4 cup almonds -- sliced
1 can pimentos -- chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 tablespoons 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 bits.
Cover and heat at 350 degrees 35 - 30 minutes.
Serve stemming hot.
NOTE: I just use cooked chicken breasts or left over chicken works great.
MsgID: 314100
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-04-20 - 29
Board: Daily Recipe Swap at Recipelink.com
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-04-20 - 29
Board: Daily Recipe Swap at Recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!