My grandmother clipped this from a 1968 magazine and made it for every bridge club meeting. Only 3 ingredients and it still tastes like pure elegance.

This oven baked 3-ingredient chicken almondine is one of those old-fashioned supper recipes that feels a little fancy without asking much from the cook. It has that classic mid-century charm many home cooks loved for luncheons, bridge club gatherings, and easy company meals: tender chicken, a creamy baked finish, and a buttery-looking layer of almonds on top. When you want something simple that still feels special on the table, this is a lovely recipe to pull out.

Serve this chicken with simple sides that can soak up a little of the creamy sauce, like rice, buttered egg noodles, or mashed potatoes. For vegetables, steamed green beans, asparagus, or a crisp side salad balance the richness nicely. If you are serving guests, a fruit salad or gelatin salad on the side gives it that vintage supper-club feel.

Oven Baked 3-Ingredient Chicken Almondine

Servings: 4

Golden chicken breasts with sliced almonds in creamy sauce

Ingredients

4 boneless, skinless chicken breast halves
1 can (10 1/2 ounces) condensed cream of chicken soup
1/2 cup sliced almonds

Chicken breasts, condensed soup, and sliced almonds

Directions

1. Preheat the oven to 350°F and lightly grease an oval or 9x13-inch baking dish.

2. Arrange the chicken breasts in a single layer in the baking dish.

3. Spoon the condensed cream of chicken soup evenly over the chicken, spreading it gently to cover the tops.

Chicken covered with cream soup in baking dish

4. Sprinkle the sliced almonds over the soup-covered chicken.

Sliced almonds sprinkled over chicken casserole

5. Bake uncovered for 35 to 45 minutes, or until the chicken is fully cooked and the top is golden around the edges.

6. Let the dish rest for 5 minutes before serving so the sauce can settle slightly.

Finished chicken almondine plated with sides

Variations & Tips

For extra browning: If you want a little more color on top, place the dish under the broiler for 1 to 2 minutes at the end of baking, watching closely so the almonds do not burn.

For picky eaters: Chop the almonds a bit smaller before sprinkling them on top so the texture is less noticeable while still giving the dish its classic almondine flavor.

Chicken almondine with finely chopped almonds

Make it a fuller meal: You can nestle cooked rice or cooked noodles on the plate under the chicken so every bit of the creamy sauce gets used up.

Pan size tip: Keep the chicken in a snug single layer so the sauce stays thick and creamy instead of spreading too thin in a pan that is too large.