Chicken-Almond Casserole

Makes 6 servings

Ingredients

 * 1/3 cup slivered almonds
 * 2 tablespoons butter or margarine
 * 1 cup uncooked rice
 * 1 cup sliced green onions
 * 1 4-ounce can sliced Mushrooms (drain; reserve liquid)
 * 2 cups milk
 * 2 10-3/4-ounce cans condensed cream of Mushroom soup
 * 2 cups chopped cooked Chicken
 * 1 teaspoon salt
 * 1/4 teaspoon ground black pepper
 * 1/4 teaspoon thyme

Directions

 * 1) Cook almonds in butter until lightly browned in 10-inch skillet. Remove from pan and set aside.
 * 2) Stir in rice, onions and Mushrooms; continue cooking 2 minutes, stirring often.
 * 3) Add milk, soup, Mushroom liquid, Chicken, salt, pepper, thyme and almonds. Heat to boiling.
 * 4) Turn into buttered 2-1/2-quart casserole.
 * 5) Cover; bake at 375 degrees 45 minutes or until rice is tender.