Chicken Almondzini
Creamy chicken and broccoli pasta baked with almonds and Swiss cheese, offering rich, nutty flavors perfect for a comforting family meal or entertaining guests.
Ingredients
- 3/4 cup mayonnaise ⓘ
- 1/3 cup flour
- 2 teaspoons instant minced onion ⓘ
- 1 teaspoon garlic salt ⓘ
- 2 1/4 cups whole milk ⓘ
- 1/3 cup dry white wine ⓘ
- 1 cup Swiss cheese shredded ⓘ
- 7 ounces cooked spaghetti drained ⓘ
- 2 cups cooked chicken or turkey chopped ⓘ
- 10 ounces frozen chopped broccoli thawed and drained ⓘ
- 1 1/4 cups sliced almonds ⓘ
- 4 ounces sliced mushrooms drained ⓘ
Instructions
- In a saucepan, combine mayonnaise, flour, instant minced onion, and garlic salt.
- Gradually add whole milk, cooking over low heat and stirring constantly until thickened.
- Add shredded Swiss cheese and white wine slowly until melted and smooth.
- Save 1/3 cup sliced almonds for topping.
- Combine the sauce with cooked spaghetti, chopped cooked chicken or turkey, thawed and drained chopped broccoli, sliced almonds, drained sliced mushrooms, and pimiento.
- Transfer the mixture to an 11 x 8 x 2-inch baking dish.
- Top with the reserved sliced almonds.
- Bake in a preheated 350°F oven for 40 minutes until heated through and golden on top.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream to the sauce. If you don’t have Swiss cheese, Gruyère or Monterey Jack can be great substitutes. You can also use fresh broccoli instead of frozen; just blanch it briefly before adding. To enhance flavor, add a pinch of nutmeg to the sauce. This dish pairs wonderfully with a side salad or crusty bread.
Serving Suggestions
Serve Chicken Almondzini hot from the oven, garnished with fresh parsley for color. It pairs nicely with a light green salad or steamed vegetables, making for a well-rounded meal. For a heartier side, consider serving it alongside garlic bread or rice pilaf. This dish also complements a chilled glass of white wine.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, cover with foil to keep it moist and bake at 350°F for about 20 minutes or until heated through. You can also microwave individual portions, but be sure to cover them to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Almondzini contains roughly 1042 calories, with 24g protein, 86g carbohydrates, and 68g fat. It is an excellent source of vitamin D (125% of the Daily Value), protein (48% of the Daily Value), and iron (46% of the Daily Value). Note that it is relatively high in sodium, at 673mg per serving (29% 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 different types of meat in this recipe?
Absolutely! While the recipe calls for chicken or turkey, you can easily substitute with cooked ham or even a plant-based protein for a vegetarian option. Just ensure that any meat used is cooked and chopped before adding to the mixture.
What can I do if I don't have dry white wine?
If you’re out of dry white wine, you can replace it with chicken broth or a mixture of vinegar and water. For a non-alcoholic option, use extra chicken broth and add a teaspoon of lemon juice for acidity. This will maintain the flavor profile without compromising the dish.
Can I make this dish ahead of time?
Yes, you can prepare Chicken Almondzini in advance! Assemble the casserole and cover it tightly with plastic wrap or foil. Refrigerate for up to 24 hours before baking. Just be sure to add a few extra minutes to the baking time if baking straight from the fridge.
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).