Creamy Almond Chicken Bake

This delicious recipe features chicken breasts baked in a creamy sauce with almonds over a bed of rice and under layers of cheese and crushed potato chips.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 1433 Calories

Ingredients

• 1 cup shredded Cheddar cheese
• 1 cup shredded mozzarella cheese
• 4 skinless, boneless chicken breast halves
• 2 cups cooked white rice
• ½ cup slivered almonds
• 1 (10.75 ounce) can cream of celery soup
• 2 tablespoons olive oil, or more to taste
• bread crumbs
• 2 cups ranch dressing
• 1 cup crushed potato chips, or to taste

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Spread bread crumbs into a wide, shallow bowl. Press chicken breast halves into bread crumbs to coat. Gently pat chicken to let any loose crumbs fall away. Place coated breasts onto a plate while breading the rest; do not stack.

Step 3

Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil to brown completely, 3 to 5 minutes per side.

Step 4

Spread rice into the bottom of a 13x9-inch baking dish. Arrange browned chicken breasts atop the rice.

Step 5

Mix ranch dressing, celery soup, mozzarella cheese, and almonds together in a bowl; pour over the chicken and rice, assuring the chicken is covered completely. Sprinkle Cheddar cheese over the ranch dressing mixture and top with crushed potato chips.

Step 6

Bake in preheated oven until golden brown on top and the chicken is no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).