Combine chicken, soup, mayonnaise, milk and salt. In a skillet over high heat, add rice; stir. Turn to medium and brown rice, constantly stirring, until rice resembles mini puffed rice.
Add chicken stock, salt, celery and onion. Cover and simmer 25 minutes until stock is absorbed.
Add mushrooms, chicken mixture and almonds. Grease 9x12 pan and bake at 350°. If using glass dish bake at 325°. Before baking garnish with 4 oz. chopped pimento.
Ingredients
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2 cups cooked cubed chicken
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1 can cream of mushroom soup
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1/2 cup Mayonnaise
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1/3 cup milk
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1/2 teaspoon Salt
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1/2 cup almonds - chopped
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1 cup raw brown rice
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2 1/2 cups chicken stock
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1 teaspoon Salt
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1/2 chopped onion
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1 cup chopped celery
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1 can sliced mushrooms (4 oz. can)
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1 jar pimentos (4 ounce jar)
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