Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2½ pounds | Fryer chicken; (up to 3) |
| 1 \N | 6-ounce box long grain and wild rice |
| 1 tablespoon | Margarine |
| ¼ cup | Adams diced onions |
| 2¼ cup | Chicken broth |
| 1 can | French style green beans; drained |
| 1 can | Cream of chicken soup |
| ¾ cup | Almonds; sliced |
| 1 can | Pimentos; chopped |
| 1 teaspoon | Ground black pepper |
| ½ teaspoon | Garlic salt |
| 2 tablespoons | Bacon bits |
Bake chicken at 350 degrees for 1½ hours. Allow to cool enough to debone and cut into bite size pieces.
Add rice, margarine and onions to chicken bouillon; cook over low heat approximately 25 minutes or until all water is absorbed.
In a large casserole dish combine green beans, soup, ½-cup almonds, pimentos, black pepper, garlic salt and chicken.
Add hot rice last and mix all ingredients thoroughly.
Sprinkle top of casserole with remaining ¼-cup almonds and bacon bits.
Cover and heat at 350 degrees 35 - 30 minutes.
Serve stemming hot.
Busted by Barb
Recipe by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 21, 1998