Title: Chicken almondine casserole
 Categories: Chicken, Family & fr
      Yield: 1 Servings
 
  2 1/2 lb Fryer chicken; (up to 3)
      1    6-ounce box long grain and
           -wild rice
      1 tb Margarine
    1/4 c  Adams diced onions
  2 1/4 c  Chicken broth
      1 cn French style green beans;
           -drained
      1 cn Cream of chicken soup
    3/4 c  Almonds; sliced
      1 cn Pimentos; chopped
      1 ts Ground black pepper
    1/2 ts Garlic salt
      2 tb Bacon bits
 
  Bake chicken at 350 degrees for 1 1/2 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, 1/2-cup almonds,
  pimentos, black pepper, garlic salt and chicken.
  
  Add hot rice last and mix all ingredients thoroughly.
  
  Sprinkle top of casserole with remaining 1/4-cup almonds and bacon
  bits.
  
  Cover and heat at 350 degrees 35 - 30 minutes.
  
  Serve stemming hot.
  
  Busted by Barb
  
  Recipe