Baked Chicken with Almonds

Baked Chicken with Almonds

  • Prep: 15 min
  • Cook Time: 2 hr
  • Total: 2 hr 15 min
  • Serving: Serves 8 to 10

The prep time for this meal is actually extremely quick and involves putting everything into a baking dish and calling it a day.  The perfect Sunday dish when you would rather be lounging around with the family, rather than working in the kitchen.


  • 10 chicken breast halves
  • salt and freshly ground pepper
  • 1 package slivered almonds
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1/2 cup dry white wine, or chicken stock
  • 3/4 cup Parmesan cheese


  1. Preheat oven to 350 degrees.
  2. Lightly butter a casserole baking dish, or alternatively, spray with nonstick cooking spray.
  3. In a small sauté pan, lightly toast almonds on medium-high heat until barely golden brown, about 4 minutes.
  4. Spread chicken in the dish, allowing pieces to overlap only slightly if necessary. Sprinkle with salt and pepper. Cover with 2/3 of the almonds.
  5. In a bowl, mix the soups with the wine and pour over the chicken. Spread the Parmesan cheese on top of the chicken, as well as the remaining almonds. Bake uncovered for 2 hours.

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