| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | French | Chicken, Family & fr | 1 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 21, 1998
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