- 1/4 cup sliced almonds
- 1 tablespoon butter or margarine
- 1 (16 ounce) package frozen Brussels sprouts
- 1 cube chicken bouillon
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- 2 tablespoons milk
- 1 (2 ounce) jar chopped pimientos, drained
- 1/4 teaspoon pepper
- 1/8 teaspoon dried thyme
- In a small skillet, saute almonds in butter until lightly browned; set aside. In a saucepan, cook brussels sprouts according to package directions, adding the bouillon cube to the water.
- Meanwhile, in another saucepan, combine the soup, milk, pimientos, pepper and thyme. Cook until heated through. Drain sprouts; top with the cream sauce and stir gently. Sprinkle with almonds.