Lunch
Almond Chicken and Rice
Tender chicken and crunchy almonds simmered with rice in a savory sauce — a hearty, one-pan meal that's both satisfying and full of texture.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Ingredients
- 1 cup uncooked long grain rice 1 (3 1/2) pound broiler-fryer chicken, cut up
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 1 cup milk
- 1 celery rib, chopped 1/2 cup chopped onion
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon salt 1/4 teaspoon pepper
- 1/2 cup slivered almonds, divided
Directions
- Place the rice in a greased 13-in. x 9-in. x 2-in. baking dish; top with chicken. In a bowl, combine soup, milk, celery, onion, parsley, salt, pepper and 1/4 cup of almonds. Pour over chicken. Cover and bake at 350 degrees F for 45 minutes. Sprinkle with remaining almonds. Bake, uncovered, 15 minutes longer or until meat juices run clear.
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