Recipe - Chicken Almondine Casserole

2 One half pound Fryer chicken; (up to 3)
1 6ounce box long grain and
wild rice
1 tablespoon Margarine
One fourth cup Adams minced onions
2 One fourth cup Chicken broth
1 cn French style green beans;
drained
1 cn Cream of chicken soup
Three fourths cup Almonds; cut or sliced up
1 cn Pimentos; chopped
1 teaspoon Ground black pepper
One half teaspoon Garlic salt
2 tablespoon Bacon bits

Bake chicken at 350 degrees for 1 One half 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, 1/2cup almonds,
pimentos, black pepper, garlic salt and chicken.

Add hot rice last and mix all ingredients thoroughly.

Sprinkle top of casserole with remaining 1/4cup 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 MCRecipe Digest by Barb at PK abprice@wf.net on Apr 21, 1998