Chicken Amandine

🧂 Ingredients

• 1/4 cup onion

  chopped chopped
• 1 tbsp. unsalted butter
• 6 oz. pkg. Uncle Ben's long grain and wild rice
• 2 1/4 cups chicken broth
• 3 cups chicken

  cubed, cooked
• 2 cups frozen green beans

  thawed
• 10-3/4 oz. can condensed cream of chicken soup

  undiluted
• 1 cup almonds

  sliced, divided use
• 4 oz. jar pimientos

  diced and drained
• 1 tsp. ground black pepper
• 1/2 tsp. garlic powder
• 2 strips bacon

  crisp cooked and crumbled (or about 2/3 cup real bacon bits)

Instructions

• 1 Fry bacon in skillet over medium until done.
• 2 Be careful not to cook on too high a heat or for too long so the bacon scorches!
• 3 Transfer bacon slices to a paper towel lined plate to drain and cool.
• 4 Crumble into small pieces; set aside.
• 5 Sauté onion in butter in large Dutch Oven until tender.
• 6 Add rice with the contents of the seasoning packet along with chicken broth.
• 7 Stir to combine and bring to a boil.
• 8 Reduce heat; cover with lid and simmer approximately 25-30 minutes or until
  liquid is absorbed.
• 9 Uncover; set pot aside to cool.
• 10 In a large bowl, combine chicken, green beans, cream of chicken soup, ½ of the
  almonds, pimentos, pepper and garlic powder.
• 11 Mix well before stirring in rice.
• 12 Transfer mixture to a 8x12” glass baking dish.
• 13 Sprinkle with bacon pieces and remaining almonds.
• 14 Cover with foil and bake at 350° for 30-40 minutes, or until casserole is heated
  through.

Nutrition Info