Mom's chicken casserole

8 servings

Ingredients

Quantity Ingredient
4 eaches Chicken breasts (whole)
6 eaches Chicken thighs
3 tablespoons Butter
¼ cup Onions, minced
¼ cup Slivered Almonds, blanched
1 pack Wild & White Rice
2½ ounce Mushrooms (in jar)
2 cups Sour Cream
2 ounces Pimentos (in jar)
1 x Cream of mushroom soup (can)
1 pack Scallop Potatoes (no sauce)
½ x Can Chicken broth
1 teaspoon Salt
½ teaspoon White pepper
1 x Soup can of water

Directions

Bone and skin raw chicken breasts and thighs. Cut chicken breasts in half for a total of 8 pieces of breast. Brown the chicken in butter.

Remove from pan and brown onions. Brown the blanched almonds.

Mix almonds, rice, onions, mushrooms and pimentos together and place in the bottom of a very large greased casserole pan.

Next place a layer of scalloped potatoes (just the dried potatoes) on top of first layer.

Place chicken breasts and thighs on top of dried potatoes Mix soup, sour cream, chicken broth and seasonings together. Heat until smooth and pour over the chicken in the casserole dish. Bake at 325 degrees for 1 hour.

Serves 8

From the kitchen of Virginia Williams 5/67 Submitted By ANNE MCREARY On 02-01-95

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