Baked Chicken With Almonds
A hearty baked chicken dish with creamy soups and crunchy almonds, perfect for family dinners and gatherings, offering comforting flavors with a crispy topping.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Salt and pepper the chicken pieces and place them in a shallow baking dish.
- In a bowl, mix together the cream of chicken, cream of celery, and cream of mushroom soups. Add the white wine and stir until well combined.
- Pour the soup mixture over the seasoned chicken in the baking dish.
- Sprinkle two-thirds of the slivered almonds over the chicken and soup mixture.
- Cover the chicken with the remaining almonds and sprinkle Parmesan cheese over the top.
- Bake in the preheated oven for 2 hours, checking occasionally to prevent drying out.
- Serve the baked chicken with rice or buttered noodles.
Tips & Substitutions
To add more flavor, marinate the chicken in the white wine and some garlic before baking. For a lighter version, consider using low-fat cream soups or substituting Greek yogurt for some of the creaminess. You can also replace slivered almonds with crushed walnuts for a different texture and taste.
Serving Suggestions
Serve the baked chicken alongside fluffy white rice or buttered noodles to soak up the creamy sauce. A light salad or steamed vegetables would complement this dish nicely. It also pairs beautifully with Aunt Evelyn's Cream Of Broccoli Soup for a comforting meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) until warmed through, about 20 minutes, to keep the chicken moist.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Chicken With Almonds contains roughly 338 calories, with 12g protein, 21g carbohydrates, and 24g fat. It is an excellent source of protein (25% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 888mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh chicken instead of frozen?
Yes, fresh chicken is preferred for this recipe as it cooks more evenly and retains moisture. Just ensure that the internal temperature reaches 165°F (74°C) for safety.
What can I substitute for the cream soups?
You can make a homemade version using a roux combined with chicken broth and milk, then add seasonings to replicate the flavors of the cream soups. This is a great option for those looking to avoid processed ingredients.
How can I adjust the cooking time for larger chicken pieces?
If using larger chicken pieces, increase the baking time to about 2.5 to 3 hours. Always check for doneness with a meat thermometer to ensure your chicken is fully cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).