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Chicken Almondine

Chicken Almondine

Guest post from Brigette Shevy

This creamy comfort-food casserole was a standard “company” meal at our house while I was growing up. In fact, for years this was one of just two meals (the other being homemade lasagna) that my mom served to our various weekly dinner guests!

Although Chicken Almondine is extremely easy to put together, it includes a few ingredients like water chestnuts and almonds that kick up its “fancy” factor. The recipe came from one of my mom’s lifelong childhood friends, and it has been a part of our family favorites for over 30 years.

This versatile main dish can easily be adjusted to your family’s taste preferences (and the amount of time you have to spend in the kitchen). We normally used homemade biscuit dough instead of the canned crescent rolls, but either works great! You can also make your own cream soup if you have that little bit of extra time and motivation.

Just the smell of this in the oven brings back so many happy childhood moments for me!

Chicken Almondine

Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy and another on the way. She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.

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  1. Sonja says

    Are you the Brigette Shevy who wrote “He Is Risen” published by the Wilds!?
    We LOVE that arrangement, have sung it 2 Easters and are considering a 3rd!

    This recipe looks good, too! :)

  2. Mel says

    I made this last night. It was great! A cross between chicken pot pie and Pampered Chef recipe broccoli braid I usually make.

  3. Grace says

    I made this a couple of nights ago and it was good! I felt the crescent rolls needed a little longer than the stated time to cook so I left the dish in the oven for a little longer than 25 minutes. Thanks for sharing!

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