| 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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