Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea Chicken breasts (whole) 2 oz Pimentos (in jar)
6 ea Chicken thighs 1 x Cream of mushroom soup (can)
3 tb Butter 1 pk Scallop Potatoes (no sauce)
1/4 c Onions, minced 1/2 x Can Chicken broth
1/4 c Slivered Almonds, blanched 1 ts Salt
1 pk Wild White Rice 1/2 ts White pepper
2 1/2 oz Mushrooms (in jar) 1 x Soup can of water
2 c Sour Cream

Bone and skin raw chicken breasts and thighs. Cut chicken breasts in
half for a total of 8 pieces of breast. Brown the chicken in butter.
Remove from pan and brown onions. Brown the blanched almonds.

Mix almonds, rice, onions, mushrooms and pimentos together and place
in the bottom of a very large greased casserole pan.

Next place a layer of scalloped potatoes (just the dried potatoes) on
top of first layer.

Place chicken breasts and thighs on top of dried potatoes

Mix soup, sour cream, chicken broth and seasonings together. Heat
until smooth and pour over the chicken in the casserole dish. Bake
at 325 degrees for 1 hour.

Serves 8

From the kitchen of Virginia Williams 5/67
Submitted By ANNE MCREARY On 02-01-95

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