This mouthwatering Chicken Almondine Casserole (AKA Almond Chicken) is easy to make and combines the yumminess of chicken, green beans, and slivered almonds in a creamy base!

Casseroles are one of my family’s favorite meals. They are easy to prepare and let’s be honest. You can add all the ingredients in one large dish, pop it in the oven, and come back to a delicious meal. Plus, there are fewer dishes to clean up. What’s not to love?
One of our favorites is this almond chicken casserole! It’s similar to the ever-popular green bean almondine, but it takes it a step (or two) further.
This delicious dish has everything we love in a casserole. It offers the deliciousness of chicken and green beans that everyone loves.
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❍ Before You Begin:
Any cooked chicken will work for this casserole.
If you have leftovers from a roast chicken or rotisserie chicken, that’s perfect.
Likewise, any cooked chicken from thighs to breasts will work. Use what you have on hand.
⭐ Why You’ll Love this Recipe ⭐
Easy to make – only 15 minutes of prep time and then you
can sit back and relax.
Great flavor – made with a creamy base, filling grains, and
an added crunch from the almonds.
Perfect for any occasion – this chicken casserole is great
for family dinners or larger gatherings.
Make ahead – this chicken casserole can be prepped in
advance and then cooked when you need it. Great for busy nights.
🧾 Ingredients Needed
Long grain wild rice – earthy flavors and a firm texture make it perfect for a chicken casserole.
Casserole basics – you’ll need butter, onion, garlic, and pepper for the base flavor.
Chicken broth – you’re your favorite pre-made broth or whisk up broth from a bouillion cube.
Cooked chicken – any chicken you have leftover will work.
Packaged, frozen, French-style green beans – thaw the beans in advance so that they don’t add extra liquid to the casserole.
Condensed cream of chicken soup – this is what gives the chicken almondine it’s classic, creamy texture.
Sliced almonds – you want to distribute the almonds both throughout the casserole as well as on top to maximize texture.
Pimientos – grab the jars and drain out the liquid. This is much easier that slicing and dicing fresh vegetables.
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
🔁 Variations
Vegetables – the vegetables listed are quick and easy.
However, you could add in sliced mushrooms, sundried tomatoes, or diced
asparagus to the casserole.
Seasonings – try using more dried herbs in the casserole
like thyme, rosemary, or even red pepper flakes if you like spice. This brings
a brand new flavor each and every time.
Cheese – mix some grated Swiss or Gruyere cheese into the
casserole and sprinkle some parmesan on top for a cheese switch-up.
STEP 1: In a large mixing bowl, combine the chicken, green beans, ½ cup of almonds, pimientos, pepper, and garlic powder.
STEP 2: Add in the soup and mix well.
STEP 3: Make the broth and wild rice by simmering it on the stove before adding it together with the chicken mixture in the casserole dish.
STEP 4: Sprinkle with the remaining slivered almonds.
STEP 5: Cover with aluminum foil and bake for 30 minutes. Remove the foil and cook for an additional 5 minutes.
STEP 6: Remove from the oven and let cool briefly before serving.
- Let the casserole rest: After you pull it out of the oven, let the chicken almondine casserole sit for 5-7 minutes so that the flavors settle.
- Make it ahead of time: Prepare the casserole and combine it in the dish but don’t bake it until you’re ready for it. Keep it in the fridge until then and let the dish come to room temperature before popping it in the oven.
- Store it: You can store leftovers in the fridge in an airtight container. Heat the casserole in the microwave in intervals or in the oven on low. You may need to add a dash of water or broth so that it reheats to the perfect creamy texture.
Yes! You can freeze this casserole fully cooked and just reheat it. Or you can freeze it after prepping it but before baking. Either way, make sure to let the casserole thaw in the fridge overnight before reheating.
Chicken almondine is a casserole made with cooked chicken, vegetables, and slivered almonds all wrapped up in an easy cream sauce. It can be topped with puff pastry, cheese, or simply more almonds
Related Easy Casserole Recipes (to Consider)
Want more EASY Casserole Recipes? Take a look!
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Cheesy Chicken Orzo Casserole: This Cheesy Chicken Orzo Casserole Recipe makes an easy, delicious and filling meal any night of the week. It’s the perfect way to use up leftover chicken too!
Turkey Stuffed Shells Casserole: This Turkey Stuffed Shells Casserole recipe is a hearty pasta dish perfect to serve with a lovely green salad and a loaf of crusty bread. It’s a family favorite and a great option for a potluck dinner.
Chicken and Waffles Casserole: This Chicken and Waffles Casserole features crunchy chicken tenders and an easy homemade gravy for a delicious dinner. You can prepare the chicken tenders ahead of time and be ready for a quick dinner that is easy to throw together on a weeknight.
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Chicken Almondine Casserole Recipe
Ingredients
- ¼ cup chopped onion
- 1 tablespoon butter
- 1 6 ounce package long grain and wild rice
- 2 ¼ cups chicken broth
- 3 cups cooked chicken cubed or shredded
- 1 12 ounce package frozen french-style green beans, thawed
- 1 can 10 ¾ ounces condensed cream of chicken soup
- ¾ cups sliced almonds divided
- 1 jar 4 ounces diced pimientos, drained
- 1 teaspoon pepper
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 350 degrees. Spritz a 9 x 13 casserole dish with nonstick cooking spray and set aside.
- In a large saucepan, melt the butter over low heat. Add the onion and saute until tender, about 5 minutes.
- Stir in the broth with the rice/wild rice and seasoning packet. Cover and bring the water to a boil.
- Reduce the heat to medium-low, simmering for 25 minutes or until liquid is absorbed. Set aside.
- In a large mixing bowl, combine the chicken, green beans, soup, ½ cup of almonds, pimientos, pepper and garlic powder. Stir the rice.
- Spoon into the prepared casserole dish and sprinkle with the remaining almonds.
- Cover with aluminum foil and bake for 30 minutes. Remove the foil and cook for an additional 5 minutes.
Notes
- Let the casserole rest: After you pull it out of the oven, let the chicken almondine casserole sit for 5-7 minutes so that the flavors settle.
- Make it ahead of time: Prepare the casserole and combine it in the dish but don't bake it until you're ready for it. Keep it in the fridge until then and let the dish come to room temperature before popping it in the oven.
- Store it: You can store leftovers in the fridge in an airtight container. Heat the casserole in the microwave in intervals or in the oven on low. You may need to add a dash of water or broth so that it reheats to the perfect creamy texture.
Nutrition
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SARA says
This looks so good!
Samantha says
Is this chicken really ‘cubed’ or shredded? Either will work, I know, but the pics make it look shredded.