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Categories:Viewed: 91 - Published at: 8 years ago
Ingredients
- 1 (6 oz.) pkg. long grain and wild rice
- 2 c. water
- 1 frying chicken, cut up
- salt and pepper to taste
- 1 (10 3/4 oz.) can cream of mushroom soup
- 1/2 c. milk
- 1/2 c. almonds
- 1 Tbsp. butter
Method
- Combine contents of rice and seasoning packet and water in a 2 1/2-quart casserole.
- Season chicken with salt and pepper to taste. Arrange on top of rice mixture.
- Bake covered 1 1/4 hours at 375°, until chicken is tender.
- Combine soup and milk; saute almonds in butter until slightly brown.
- Pour soup mixture and almonds over chicken.
- Bake at 375° uncovered until hot and bubbly!
