|A whole cut up chicken, baked in a creamy sauce, with caramelized onion, mushrooms and almonds.|
Baked Chicken with Creamy Almond SauceThis 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| Yield: About 6 to 8 servings
- 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
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.
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