Yield: 1 Servings
|2½ pounds||Fryer chicken; (up to 3)|
|1 \N||6-ounce box long grain and wild rice|
|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