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

  • 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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©Deep South Dish
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Posted by on May 15, 2011

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

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

    Hugs from Utah,

  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.

  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!

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

  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.

  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!


  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.

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

  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!


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