Chicken with Almond Rice

A dinner recipe found in “The Treasury of The
Worlds Best Almond Recipes” published by
Blue Diamond Almonds Brand in 1963

Chicken with Almond Rice

4 to 6 chicken breasts or 1 frying chicken
(2 1/2 to 3 lbs.), cut up
1/4 cup butter or margarine
1 can (10 1/2 oz.) condensed
chicken consomme (undiluted)
1 cup uncooked rice
1 can (4 oz.) sliced mushrooms
1 tablespoon instant minced onion
1/4  teaspoon salt
1/2 cup toasted blanched slivered almonds


Brown chicken in butter. In a separate pan, combine consomme, rice, mushrooms and liquid, onion and salt; boil 5 minutes. Stir in almonds. Turn into 2-quart casserole; top with chicken. Cover and bake in 300° F. (slow) oven 45 minutes.

Makes 4 to 6 servings.