Oven baked 3-ingredient chicken almondine is the kind of smart, old-fashioned casserole that earned its place in recipe boxes for good reason: it delivers tender chicken, a creamy baked sauce, and the buttery crunch of almonds with almost no fuss. Dishes like this were especially popular in mid-century American home cooking, when economical pantry recipes and elegant presentation often went hand in hand, and it is easy to see why a clipped 1968 magazine recipe could become a family signature.
Serve this chicken with rice, buttered egg noodles, or mashed potatoes to catch every bit of the sauce. A simple green vegetable such as steamed green beans, asparagus, or broccoli balances the richness nicely, and a crisp salad with a tart vinaigrette makes the whole plate feel complete.
Oven Baked 3-Ingredient Chicken Almondine
Servings: 4
Ingredients
4 boneless, skinless chicken breasts
Directions
1. Preheat the oven to 350°F and lightly grease an oval casserole dish or 9x13-inch baking dish.
2. Arrange the chicken breasts in a single layer in the prepared baking dish.
3. Spoon the condensed cream of chicken soup evenly over the chicken, spreading it to coat the tops as much as possible.
4. Sprinkle the sliced almonds over the soup-covered chicken.
5. Bake uncovered for 40 to 50 minutes, or until the chicken is cooked through and the top is bubbling and lightly browned around the edges. Let rest for 5 minutes before serving.
Variations & Tips
Use chicken thighs: Boneless, skinless chicken thighs work very well here and stay especially juicy. They may need a similar baking time, but always check for doneness before serving.
Toast the almonds first: For deeper nutty flavor, toast the sliced almonds in a dry skillet for a few minutes before scattering them over the casserole. Let them cool slightly so they stay crisp and do not overbrown in the oven.
Add a little seasoning: Even though the charm of this recipe is its simplicity, a light dusting of black pepper, paprika, or garlic powder can give it a more savory edge without changing its vintage character too much.
Avoid dry chicken: If the chicken breasts are very thick, pound them to an even thickness before baking. This helps them cook more evenly and keeps the thinner ends from drying out before the centers are done.
