Niki Sullivan'S Chicken Almondine
A rich chicken dish featuring creamy mushroom and celery soups, topped with cheese and almonds, perfect for comforting family dinners or special occasions.
Ingredients
Instructions
- Bake the chicken breasts at 325°F, covered with foil, for 2 1/2 hours.
- Remove the foil and bake for an additional 30 minutes.
Tips & Substitutions
For a richer flavor, consider sautéing the almonds in a little butter before adding them to the dish. If you don't have sherry, white wine or chicken broth can be good substitutes. You can also use a mixture of cheeses, such as Gruyère or Monterey Jack, for a different taste. If you're short on time, you can use pre-cooked chicken or even substitute with shredded rotisserie chicken for a quicker prep.
Serving Suggestions
Serve Chicken Almondine with a side of steamed vegetables or a fresh green salad to balance the richness of the dish. It pairs beautifully with a light, crisp white wine. You can also serve it alongside rice or quinoa to soak up the delicious sauce. For a heartier meal, consider pairing it with mashed potatoes or roasted potatoes, similar to those found in Bake Taters.
Storage & Reheating
Leftover Chicken Almondine can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F until warmed through, about 15-20 minutes. Alternatively, you can microwave individual portions, but be sure to cover them to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Niki Sullivan'S Chicken Almondine contains roughly 311 calories, with 25g protein, 11g carbohydrates, and 18g fat. It is an excellent source of protein (51% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 594mg per serving (26% 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 frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but make sure to adjust the cooking time to ensure they reach a safe internal temperature of 165°F. It's best to thaw them first for even cooking, but if you're in a hurry, you can bake them from frozen, just increase the baking time accordingly.
What can I substitute for the cream of mushroom soup?
If you don't have cream of mushroom soup, you can use cream of chicken soup or make a homemade version using a roux, cream, and sautéed mushrooms. This will give you a similar creamy texture and flavor profile. Other alternatives include making a simple white sauce with seasonings for a lighter option.
Is it possible to make this recipe ahead of time?
Absolutely! You can assemble the dish ahead of time and store it in the refrigerator for up to 24 hours before baking. Just cover it tightly with foil. When you're ready to bake it, you may need to add a few extra minutes to the cooking time if it's cold 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).