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Chicken Almandine Casserole Recipe

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This recipe for Chicken Almandine Casserole, by , is from Momma's Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Maxine Kimbro


2.5 to 3 lb fryer chicken
6 oz long grain and wild rice
1 T butter
2 1/4 c chicken boullion
1/4 c diced onions
16 oz can french style green beans, drained
10 3/4 oz can cream of chicken soup
3/4 c sliced almonds
4 oz can chopped pimentos
1 t pepper
1/2 t garlic salt
2 T bacon bits

Bake chicken at 350 until done. Allow to cool enough to debone and cut into bite size pieces. Add rice, butter, onions to chicken bouillon. Cover over low heat, approximately 25 minutes or until all water is absorbed. In large casserole dish, combine beans, soup, 1/2 c almonds, pimentos, pepper, garlic salt and chicken. Add hot rice last and mix all ingredients thoroughly. Sprinkle top of casserole with remaining 1/4 c almonds and bacon bits. Cover and heat at 350 for 25-30 minutes.




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