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.

For more of my favorite chicken recipes, check out the collection on my Pinterest page!

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.

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Posted by on May 15, 2011

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