Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | -Waldine Van Geffen VGHC42A |
6 tablespoons | Butter |
2 tablespoons | Oil |
2 mediums | Onions; chopped |
1 \N | Bell pepper; chopped |
½ cup | Green onions; minced |
½ pounds | Fresh mushrooms; sliced |
½ cup | Celery; chopped |
2 tablespoons | Parsley; minced |
2 cloves | Garlic; minced |
½ teaspoon | Salt |
½ teaspoon | Black pepper |
1 teaspoon | Thyme |
1 teaspoon | Basil |
1 tablespoon | Worcestershire sauce |
½ teaspoon | Tabasco |
1 cup | Sour cream |
2 cups | Chicken broth |
3 cups | Chicken; cooked; diced |
3 cups | Rice; cooked |
½ cup | Almonds; toasted |
Heat the butter and oil in a large, heavy skillet and over medium heat, saute the veggies for 10 minutes, stirring frequently. Add the parsley and garlic and simmer for 5 minutes while addint the salt, pepper, thyme, basil, Worcestershire and Tabasco. Now stir in the sour cream, mix in well and slowly stir in the broth. Bring to a simmer and fold in the chicken and the rice. Preheat the oven to 375~. Pour the chicken and rice mixture into a 2-½-quart casserole, sprinkle the almonds over the top and in the lower part of the oven, bake for a half hour and serve. Source: Leon Soniat (wrv) Submitted By BILL SPALDING On 04-26-95