Baked chicken with a creamy soup sauce, topped with crazy, nutty toasted almonds! Serve with rice if desired.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place chicken pieces in a lightly greased 9x13 inch baking dish. Season with garlic powder to taste and bake in the preheated oven for 1/2 hour.

  • In a small bowl mix together the soup and milk. Pour mixture over chicken and bake for another 1/2 hour. Meanwhile, toast almonds and add to chicken during the last few minutes of baking.

Nutrition Facts

350 calories; 19.2 g total fat; 77 mg cholesterol; 345 mg sodium. 10.1 g carbohydrates; 35.3 g protein; Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/06/2003
Positively Wonderful! This would make a super company dish. 5 star PLUS!!!!!! Read More
(10)

Most helpful critical review

Rating: 3 stars
01/18/2006
Somewhat bland for my taste. I made it again however with a few simple alterations. It came out better but I'm not done playing with it just yet. I added chicken bouillon instead of soup and used cream of mushroom soup. I also added more garlic and used red pepper flakes and a little cinnamon. My grandma liked it this way and she hates all seasonings except butter and salt but my husband and I think it needs more tweeking. I will make again because I really think this is a good base recipe. The toasted almonds add a flavor to chicken that we all agreed is very nice. Good recipe just needs more umph. Read More
(24)
22 Ratings
  • 5 star values: 7
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/06/2003
Positively Wonderful! This would make a super company dish. 5 star PLUS!!!!!! Read More
(10)
Rating: 3 stars
01/18/2006
Somewhat bland for my taste. I made it again however with a few simple alterations. It came out better but I'm not done playing with it just yet. I added chicken bouillon instead of soup and used cream of mushroom soup. I also added more garlic and used red pepper flakes and a little cinnamon. My grandma liked it this way and she hates all seasonings except butter and salt but my husband and I think it needs more tweeking. I will make again because I really think this is a good base recipe. The toasted almonds add a flavor to chicken that we all agreed is very nice. Good recipe just needs more umph. Read More
(24)
Rating: 5 stars
11/06/2003
Positively Wonderful! This would make a super company dish. 5 star PLUS!!!!!! Read More
(10)
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Rating: 5 stars
06/23/2003
This was the best Almond Chicken I've ever had. Read More
(7)
Rating: 4 stars
12/19/2005
This was good. I didn't have cream of chicken so I used cream of mushroom but added a strong chicken soup base to it. I didn't have evaporated milk so I used 1/4 milk instead. I am looking forward to trying it with the right ingredients. It was good the way I made it but is probably great the way the recipe states it. Read More
(6)
Rating: 5 stars
12/17/2006
So good and so easy. I will make this again. I did however use cream of mushroom. I did not have cream of chicken. Thanks. Read More
(6)
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Rating: 5 stars
06/30/2009
So simple and easy! I first seasoned the chicken with Mrs. Dash and minced garlic. Then I pan seared it. I poured the evaporated milk and soup mixture over the chicken and baked covered for an hour. I crushed the almonds and sprinkled over the cooked chicken. Everyone loved it! Read More
(4)
Rating: 1 stars
11/07/2003
Ugh there isn't much substance to this not flavorful enough for me. My three year old liked it but he always likes the boring stuff. Read More
(4)
Rating: 5 stars
10/21/2003
This was ridiculously easy to make and SO GOOD - will make again and again thanks!! Read More
(3)
Rating: 4 stars
01/21/2008
This was really good and really simple. Served over rice. Read More
(3)