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.

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| 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!

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.
.

Bookmark and Share

10 comments:

  1. It must be more than delish... have a nice Sunday, hugs, Flavia

    ReplyDelete
  2. We love dishes like this -- true comfort food.

    Hugs from Utah,
    Bev

    ReplyDelete
  3. I found your site a couple of months ago, and I want you to know that your recipes look so delicious. I've wanted to learn how to cook authentic southern food for quite a while and I can't wait to start using some of your recipes. This dish looks amazing.

    ReplyDelete
  4. I've had a recipe for something like this in my file for ages, but haven't made it. I'm going to compare it to yours and make one or the other, or a hybrid, soon. Just goes to show what a good picture can do for a recipe. Thanks!

    ReplyDelete
  5. Love creamy dishes like this. Cream of something soup is fine by me!

    ReplyDelete
  6. There was another soup based recipe I used to make and now I can't find it. As I recall, it was one can each of cream of shrimp, mushroom and asparagus and one soup can of water or milk simmered together and then a pound of shrimp added at the end, just before serving. Might be a Paula Deen recipe, got anything like that on file? I have made the Yankee Pot Roast, AWESOME, and cooked the pastalaya yesterday, also good. Thanks for the website, it is my favorite recipe source for this 100% Cajun from Port Arthur, TX.

    ReplyDelete
  7. Mary,

    When are you going to write your book? I have Christy Jordan's Southern Plate Cookbook and would absolutely love yours! I liked Tricia Yearwoods's first, but didn't care so much for the second one.

    I am eagerly awaiting hearing that you are writing a cookbook!

    Pam

    ReplyDelete
  8. Thanks all!

    Cajun - I am not familiar with that dish, but now you have me curious! I'm gonna have to try to make it.

    ReplyDelete
  9. I tried this dish tonight and it was a hit! Thanks!

    ReplyDelete
  10. So glad y'all enjoyed it - it's an oldie but goodie. Thanks for taking the time to come back & comment - I appreciate that!

    ReplyDelete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

 
Related Posts with Thumbnails