| | Directions | | Grease a 12 x 8" baking dish. Combine all ingredients except almonds in a mixing bowl and stir to blend. Pour into baking dish and cover with foil. Bake for 1 hour at 350°. Remove from oven, remove cover and stir well. Sprinkle with almonds and return to oven. Continue baking 20 to 25 minutes or until rice is tender. Let stand 5 minutes before serving. (May substitute turkey for chicken. If a precooked rice mix is used, decreased baking time to 45 minutes.) |
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| Ingredients | | - |  | 1/2 cup sliced celery |
| - | | 1/4 cup shopped onion |
| - | | 2 cups diced chicken |
| - | | 2 1/4 cups milk |
| - | | 1/2 cup Mayonnaise |
| - | | 1 can cream of chicken soup |
| - | | 1 package long grain and wild rice mix (6 ounce pkg) |
| - | | 1 can mushrooms, stems and pieces, drained (4 ounce can) |
| - | | 1 jar pimiento (2 ounce jar) |
| - | | 1 package slivered almonds, optional (2 1/4 ounce pkg) |
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