Chicken Amandine Casserole with Wild Rice Recipe

Classic amandine, which is French for “with almonds,” usually means a quick stovetop treatment that ends with a shower of toasted nuts. This casserole translates that elegant finish into a comforting, shareable bake. It starts on the stove with bacon, whose drippings become the base for a foundation of mushroom, shallot, and thyme. A spoonful of flour turns those vegetables and drippings into a light roux, ready to thicken plenty of chicken broth. Instead of stirring in already-cooked rice, you’ll simmer the wild rice blend right in that savory liquid, which means it absorbs flavor while keeping its signature chew. A splash of sherry vinegar brightens the pot, balancing the richness and lifting the earthiness of mushrooms and garlic.

Crisp-tender haricots verts slide in near the end so they keep their color and snap. Rotisserie chicken and pimientos fold through for little pops of sweetness and smoke with weeknight ease. The mixture moves to a baking dish, gets a generous blanket of raw sliced almonds (they’ll toast in the oven), and bakes until bubbling and golden at the edges. The final flourish is the bacon you cooked at the start, which is sprinkled over the top right before serving for maximum texture.

It’s a big-pan, bring-the-family dish with a refined nod to French technique, yet streamlined. One pot builds the base, and it only needs one bake to finish. Serve this casserole with a green salad and a simple vinaigrette, or pass warm rolls to catch every bit of creamy sauce and nutty, almond-studded topping.

Wild rice vs. wild rice blend

True wild rice is the seed of North American aquatic grasses (genus Zizania), not rice. It’s long, dark, nutty, and takes a long time to cook. For this recipe, we recommend a blend like Lundberg Family Farm’s California-grown Wild Blend Rice, a multigrain mix comprising long-grain brown, sweet brown, Wehani red, black, and wild rice. It’s designed for aromatic flavor, color, and a consistent 45-minute cook. The blend yields a tender-chewy bite and even starch release, whereas 100% wild rice stays firmer, toastier, and more separate when cooked.

Serving suggestions

Chicken amandine loves crisp, bright sides that cut the buttery almond sauce. Try a simple Arugula-Fennel Salad or Green Salad with Heirloom Tomato Vinaigrette. A wedge of crusty bread and salted butter is always a good choice, too. 

Notes from the Food & Wine Test Kitchen

• Raw sliced almonds toast perfectly during the bake so there’s no need to pre-toast.
• Taste the broth before baking and adjust vinegar or salt. The almonds and bacon add salt and crunch at the finish.
• Wild rice should be al dente in the pot. The oven time finishes it without turning the grains mushy.

Suggested pairing 

2022 Chehalem Winery Inox. Its bright apple and lemon core, gentle creaminess, and subtle nutty notes mirror the casserole’s almond top and buttery texture, while fresh acidity cuts the richness of bacon and mushrooms. It won’t overpower the green beans or pimientos, and its clean, mineral finish keeps each bite lively. Prefer beer? A Belgian-style witbier offers citrusy lift and spice without bitterness.

This recipe was developed by Jasmine Smith; the text was written by Breana Killeen.