Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Waldine Van Geffen VGHC42A 1/2 ts Black pepper
6 tb Butter 1 ts Thyme
2 tb Oil 1 ts Basil
2 md Onions; chopped 1 tb Worcestershire sauce
1 Bell pepper; chopped 1/2 ts Tabasco
1/2 c Green onions; minced 1 c Sour cream
1/2 lb Fresh mushrooms; sliced 2 c Chicken broth
1/2 c Celery; chopped 3 c Chicken; cooked; diced
2 tb Parsley; minced 3 c Rice; cooked
2 cl Garlic; minced 1/2 c Almonds; toasted
1/2 ts Salt

Heat the butter and oil in a large, heavy skillet and over medium
heat, saute the veggies for 10 minutes, stirring frequently. Add the
parsley and garlic and simmer for 5 minutes while addint the salt,
pepper, thyme, basil, Worcestershire and Tabasco. Now stir in the
sour cream, mix in well and slowly stir in the broth. Bring to a
simmer and fold in the chicken and the rice. Preheat the oven to
375~. Pour the chicken and rice mixture into a 2-1/2-quart casserole,
sprinkle the almonds over the top and in the lower part of the oven,
bake for a half hour and serve. Source: Leon Soniat (wrv) Submitted
By BILL SPALDING On 04-26-95

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