Chicken Almondine Casserole
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 steaming hot.
2 1/2 pounds fryer chicken -- (up to 3)
1 6 ounces box long grain and wild rice
1 tablespoon margarine
1/4 cup adams diced onions
2 1/4 cups chicken broth
1 can french style green beans -- drained
1 can cream of chicken soup
3/4 cup almonds -- sliced
1 can pimentos -- chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 tablespoons bacon bits