Baked Chicken with Almonds

Recipe created by SheKnows on Oct 19, 2010
View more recipes by SheKnows.

Recipe Comments
Max 5 stars
0
My Rating
(0 ratings)

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.

Ingredients

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

Directions

Preheat oven to 350 degrees.
Lightly butter a casserole baking dish, or alternatively, spray with nonstick cooking spray.
In a small sauté pan, lightly toast almonds on medium-high heat until barely golden brown, about 4 minutes.
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.
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.