Best Easy Layered Amandine Chicken Bake Recipes

EASY LAYERED CHICKEN BAKE

Steps:

• Preheat oven to 400 degrees F.
• Place chicken in 13X9 baking dish.
• Sprinkle with poultry seasoning.
• Combine stuffing mix with 1 cup water.
• Mix soup with milk and spread over chicken.
• Spread green beans over next.
• Sprinkle with cheese (and almonds, if you like).
• Top with stuffing.
• Bake 30 mins or until chicken is cooked through.

CHICKEN BREAST AMANDINE

Steps:

• In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry and seasoned with salt and pepper, for 2 minutes on each side. Reduce the heat to moderately low, cook the chicken for 6 minutes more on each side, or until it is cooked through, and transfer it to 2 heated plates.
• Cook the almonds in the oil remaining in the skillet over moderate heat, stirring, for 1 minute, or until they are golden, and transfer them with a slotted spoon to paper towels to drain. Add to the skillet the wine, the water, and the garlic paste and boil the mixture until it is reduced by half. Remove the skillet from the heat, stir in the butter, the parsley, the almonds, the lemon juice, and salt and pepper to taste, and spoon the almond sauce over the chicken.

CHICKEN ALMONDINE

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.

CHICKEN AMANDINE

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.

CHICKEN ENCHILADA BAKE

Steps:

• Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.

CHICKEN BREAST AMANDINE

Steps:

• Heat oil over moderately-high heat until hot but not smoking and brown chicken, patted dry and seasoned, for 2 minutes on each side.
• Reduce heat to moderately-low, cook chicken for 6 minutes more on each side, or until it is cooked through, and transfer to 2 plates.
• Cook almonds in oil over moderate heat, stirring, for 1 minute, or until golden, and transfer to paper towel to drain.
• Add wine, water and garlic paste to skillet and boil until reduced by half.
• Remove from heat and stir in butter, parsley, almonds, lemon juice and season to taste.
• Spoon sauce over chicken.
• Serve with buttered orzo and steamed broccoli.