Quick Amaretto Chicken combines canned soup, vegetables, mushrooms, amaretto, almonds, and noodles into a delicious main dish with a creamy sauce. It may seem like a lot of ingredients, but they are common ones you probably already have on hand. This goes together quite fast to make a hearty meal.
Amaretto is an almond liqueur. For those who do not keep amaretto on hand, most liquor stores sell individual size (airplane bottles), which holds about 1/4 cup. You may also substitute 1/4 teaspoon for the amaretto, or simply skip it altogether. There are still almonds in the ingredients. 🙂
If you use large chicken breast halves, cut each in half to serve, and this will easily feed 8 people.
Amaretto Chicken Recipe
1 can cream of mushroom soup, undiluted
1 can cream of celery soup, undiluted
2 Tablespoons amaretto liqueur
1/2 soup-can water
1/2 soup-can milk
1/4 teaspoon poultry seasoning
8 ounces mushrooms, brushed clean and sliced
1 medium sweet onion, chopped
1 medium green bell pepper (sweet capsicum), sliced into strips
1/2 cup frozen sweet peas, thawed
1/2 cup sliced celery
1/2 cup sliced almonds
1/4 cup roasted red peppers, diced
1 package (12 ounces) wide egg noodles
1 Tablespoon chopped parsley
Whisk together cream of mushroom soup, cream of celery soup, amaretto, water, milk, poultry seasoning, and pepper. (You should have about 4 cups.) Set aside.
Sprinkle chicken with paprika, salt, and pepper. Place a deep, heavy skillet over medium-high heat. When hot, add olive oil and brown chicken on both sides until golden, turning only once. Remove to a platter and keep warm.
Add mushrooms, sweet onion, green pepper, peas, celery, almonds, and roasted red peppers to the same skillet. Stir-fry just until mushrooms begin to give up their liquid and vegetables begin to soften. Stir often and cook about 5 minutes. Add 1 cup of the sauce mixture to the vegetables, stirring gently to combine. Taste and add salt and pepper, if needed.
Bring vegetables back to a simmer and top with the browned chicken breasts. Spoon 1 more cup of the sauce over the chicken breasts (reserving remaining 2 cups of sauce for noodles). Cover and simmer over very low heat for 10 minutes.
While chicken is simmering, cook noodles in heavily salted water. Warm remaining sauce mixture in a separate saucepan. Drain water and return noodles to the hot pot. Add heated sauce and parsley. Toss to coat the noodles. Adjust salt and pepper, if needed. Re-warm gently if necessary.
Serve chicken and vegetables with (or on top of) the creamy noodles.
Yield: 4 generous servings for hearty appetites or 8 smaller servings
Amaretto Chicken Recipe Photo ©2021 Peggy Filippone