Name: Chicken Amandine
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 8 servings
Ingredients: 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

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

Ingredients

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

Instructions

1 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 until liquid is absorbed, about 25 minutes. Uncover; set aside to cool.

2 In a large bowl, combine chicken, green beans, soup, 1/2 cup almonds, pimientos, pepper and garlic powder. Stir in rice.

3 Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bacon and remaining 1/4 cup almonds. Cover and bake at 350° until heated through, 30-35 minutes.