Chicken almondine casserole

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

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