Sunday, May 15, 2011

Baked Chicken with Creamy Almond Sauce

A whole cut up chicken, baked in a creamy sauce, with caramelized onion, mushrooms and almonds.
A whole cut up chicken, baked in a creamy sauce, with caramelized onion, mushrooms and almonds.

Baked Chicken with Creamy Almond Sauce

This is one of those great chicken bakes that has been around forever and is a southern favorite. Yes folks, it uses canned cream of mushroom and cream of chicken soups, though if you are opposed, you can certainly make your own homemade sauces. Lower sodium soups are also fine to use, but do remember that chicken tends to be bland without salt so you'll want to use your usual replacements to enhance the flavor.

This particular recipe is served with rice on the side instead of in the casserole dish so make a nice steaming pot of rice to go with it. Add a nice garden salad or a green vegetable on the side, and you'll want some rolls to sop up that delicious pan sauce too.

This chicken bake is super easy to throw together, and really most of the time is spent on the baking. While it's not a lengthy process, I still think that it's worthy of a listing in our Sunday Supper series.  If you have a large gathering, you might even want to just go ahead and bake two chickens!  Start by preheating the oven to 325 degrees F. Sprinkle the chicken pieces with pepper on both sides. I used the regular cream soup products, so I did not add any additional salt.  In a large skillet, heat a tablespoon of olive oil and brown the chicken in batches to avoid crowding the skillet. Place into a roasting pan.


Add the onion to the pan drippings and cook and stir until lightly browned.


Stir in the soups and chicken stock or broth until mixture is well combined. Add the mushrooms and almonds; stir to combine. I didn't have fresh mushrooms on hand, but I always have canned in the pantry, so that's what I used.


Pour the mixture over the chicken and cover tightly with aluminum foil. Bake at 325 degrees F for 1 hour.


Serve with hot rice and spoon pan sauce over the top of the rice and the individual servings of chicken. Add a green vegetable or garden salad and serve with rolls to sop up the sauce.

Recipe: Baked Chicken with Creamy Almond Sauce

©From the Kitchen of Deep South Dish
Prep time: 30 min
Cook time: 1 hour

Total time: 1 hour 30 min
Yield: About 6 to 8 servings

Ingredients
  • 1 whole (4-5 pound ) chicken, cut up
  • Freshly cracked black pepper
  • 1 tablespoon of olive oil
  • 1 cup of thinly sliced onion (about 1 medium)
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1-1/4 cup of chicken stock or broth
  • 1 can of sliced mushrooms
  • 1/2 cup of sliced almonds
Instructions

Preheat oven to 325 degrees F. Sprinkle chicken with pepper. In a large skillet, heat olive oil and brown the chicken in batches. Place into a roasting pan. Add the onion to the pan drippings and cook until lightly browned. Stir in the soups and chicken broth until mixture is well combined. Add the mushrooms and almonds; stir to combine. Pour over the chicken and cover tightly with aluminum foil. Bake at 325 degrees F for 1 hour. Serve with rice and a green vegetable or garden salad and rolls.

Note:  If the chicken breasts are large, I cut those in half, for a total of 10 pieces of chicken. I used regular condensed soups and so I did not use any added salt; if you use the lower sodium products keep that in mind as chicken can be rather bland without salt.


Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Southern Stewed Chicken
Bacony Chicken and Rice Bake
Chicken and Dumpling Bake Casserole
Posted by on May 15, 2011

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
110403
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2024 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed