This oven baked 5-ingredient chicken almondine is the kind of comforting, creamy casserole that shows up when someone really cares about you. My neighbor Helen made this exact dish for every new mother on our street for 30 years straight, always in the same oval glass baking dish with the toasted almonds scattered on top. One Easter, after I’d asked her about it for the hundredth time, she finally wrote the recipe out on an index card and told me, “It has to be simple, or new moms won’t actually eat.” It’s rich, cozy, and incredibly easy—perfect for busy weeknights, meal trains, or whenever you want dinner to feel like a hug.
This chicken almondine is pretty filling on its own, but it’s especially good spooned over hot white or brown rice, buttered egg noodles, or mashed potatoes to soak up the creamy sauce. Add something green on the side—steamed green beans, a quick salad, or roasted broccoli—to balance the richness. Warm dinner rolls or a baguette are great for swiping up the extra sauce. If you’re bringing this to a new parent or a friend, pack it with a simple salad kit and a container of cooked rice so they can just reheat and eat.
Oven Baked 5-Ingredient Chicken AlmondineServings: 6
Ingredients
2 pounds boneless, skinless chicken breasts, cut into bite-size chunks
1 (10.5-ounce) can condensed cream of chicken soup
1 cup sour cream
1 cup shredded Swiss cheese (or Monterey Jack), loosely packed
1 cup slivered almonds, divided (about 3/4 cup for the sauce, 1/4 cup for topping)
1 teaspoon kosher salt (optional, to taste)
1/2 teaspoon black pepper (optional, to taste)
Nonstick cooking spray or a little butter for greasing the baking dish
Directions
Preheat your oven to 350°F (175°C). Lightly grease an oval glass baking dish (about 2 to 2.5-quart size) with nonstick spray or a little butter. This is the kind of dish you’d serve straight from the oven to the table.
Prep the chicken by cutting the boneless, skinless chicken breasts into bite-size chunks, about 1-inch pieces. Pat them dry with paper towels so they don’t water down the sauce. Sprinkle lightly with salt and pepper if using.
In a large bowl, stir together the condensed cream of chicken soup and sour cream until smooth. Fold in the shredded Swiss cheese and about 3/4 cup of the slivered almonds. Add a pinch of salt and pepper if you like; remember the soup and cheese already have salt.
Add the chicken pieces to the bowl and gently stir until every piece is well coated in the creamy almond mixture. It will look thick—that’s what you want so it bakes up saucy and not runny.
Spoon the creamy chicken and almond mixture into the prepared oval glass baking dish, spreading it into an even layer. Use a spatula to smooth the top so it bakes evenly.
Sprinkle the remaining 1/4 cup slivered almonds evenly over the top. These will toast in the oven and give you that classic crunchy almondine finish you see in the close-up casserole photos.
Cover the dish loosely with foil and bake for 25 minutes. This helps the chicken cook through without the top browning too quickly.
After 25 minutes, remove the foil and continue baking for another 15–20 minutes, or until the chicken is cooked through (an instant-read thermometer in the center pieces should read at least 165°F/74°C) and the edges are bubbling. The almonds on top should be lightly toasted and golden.
Let the casserole rest for 5–10 minutes before serving. This helps the sauce thicken slightly and makes it easier to scoop generous portions with a large serving spoon, revealing tender chunks of chicken under the toasted almonds.
Serve hot, straight from the glass baking dish, spooned over rice, noodles, or potatoes if you like.
Variations & Tips
To keep this close to Helen’s original, I stick to the five core ingredients: chicken, condensed cream of chicken soup, sour cream, Swiss (or similar) cheese, and slivered almonds. The extra salt, pepper, and pan spray are just practical add-ons. If you want to switch things up, you can use cream of mushroom or cream of celery soup for a slightly different flavor, or swap Swiss cheese for Monterey Jack, mozzarella, or a mild cheddar. For a little color and texture, stir in 1–2 cups of frozen peas or mixed vegetables with the chicken (this technically adds ingredients, but is handy for a one-dish meal). You can also top the casserole with a mix of almonds and crushed butter crackers or panko for extra crunch. For make-ahead, assemble the dish up to the point of baking, cover tightly, and refrigerate up to 24 hours; add 5–10 minutes to the covered bake time if starting from cold. Leftovers keep well in the fridge for 3–4 days and reheat best in the oven at 325°F or gently in the microwave, covered. Food safety tips: Always start with fresh, properly refrigerated chicken and keep it chilled until you’re ready to assemble. Avoid cross-contamination by using separate cutting boards and utensils for raw chicken and ready-to-eat items, and wash your hands and surfaces well after handling raw poultry. Make sure the chicken reaches an internal temperature of at least 165°F (74°C) in the thickest pieces before serving. If you’re bringing this to a new parent or friend, cool it slightly, cover, and transport in an insulated bag; let them know when it was baked and that it should be refrigerated promptly and eaten or frozen within a couple of days.
