Shelly's Recipe

CHICKEN AND WILE RICE CASSEROLE II

Category: Casseroles - Chicken and Turkey

8 chicken breast halves, boned
1/2 cup butter, divided
1 lb mushrooms
1 cup water
1 cup cream of mushroom soup
1 medium onion, chopped
1 cup sour cream
1 small can pimento
1/2 cup chopped celery
1/2 tsp salt
1 (16 oz) pkg wild and long grain wile rice
1 pkg slivered almonds

In a saucepan, place chicken, water, onion, celery and salt. Bring to a boil, cover and simmer on low heat for 1 hour. Remove skin and cut chicken into bite-size pieces. Strain liquid and use to cook rice according to pkg directions.

In a large fry pan, place 1/4 cup butter over medium heat and saute mushrooms. Stir in soup and sour cream. Add rice, chicken, pimento and water chestnuts. Place in a casserole; sprinkle with almonds and remaining butter. Bake at 350 for 1 hour. Serves 8