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.