Chicken Amandine Casserole

Assemble the casserole through Step 4 up to one day ahead; cover and refrigerate. Bake uncovered at 375°F until bubbling (add five to 10 minutes if cold), then rest five minutes, top with bacon, and serve.

Calories

101

Carbohydrates

21g

Protein

19g

Potassium

217mg

Fiber

4g

Sugar

12g

Ingredients

4 slices thick-cut bacon, chopped (about 1 1/4 cups)
1 (8-ounce) package sliced cremini mushrooms
2 medium shallots, finely chopped (about 1/2 cup)
3 large garlic cloves finely chopped (1 tablespoon)
2 teaspoons chopped fresh thyme
1/4 cup all-purpose flour
6 cups chicken broth
1 cup wild rice blend (such as Lundberg), rinsed
2 tablespoons sherry vinegar
1 3/4 teaspoons kosher salt
1/2 teaspoon black pepper
8 ounces haricots verts (French green beans), trimmed and halved crosswise (3 cups)
4 cups shredded rotisserie chicken (about 1 pound)
1/2 cup chopped pimientos
3/4 cup raw sliced almonds with skin

Direction

Preheat oven to 375°F. Cook bacon in a large Dutch oven over medium, stirring occasionally, until brown and crispy, about 8 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon and set aside. Do not wipe Dutch oven clean; reserve drippings in Dutch oven.
Add mushrooms to drippings in Dutch oven; cook over medium, stirring occasionally, until softened, about 6 minutes. Add shallots, garlic, and thyme; cook, stirring constantly, until fragrant and mushrooms are golden brown, about 2 minutes.
Stir in flour; cook, stirring constantly, until mushrooms are evenly coated and flour is lightly toasted, about 1 minute. Gradually stir in broth until smooth. Add rice, vinegar, salt, and pepper. Bring to a boil over medium-high; reduce heat to medium-low to maintain simmer. Simmer, uncovered, stirring occasionally, until wild rice is al dente, 30 to 35 minutes. Stir in green beans; simmer over medium-low, stirring occasionally, until crisp tender, about 5 minutes. Remove from heat; stir in chicken and pimientos.
Transfer rice mixture to a 13- by 9-inch baking dish and spread in an even layer. Top with sliced almonds.
Bake until sauce is bubbly, 15 to 18 minutes. Remove from oven and let rest for 5 minutes. Top with crispy bacon and serve.