Chicken and Rice Casserole
8 chicken breast halves, boned
1/2 cup butter, divided into ¼ cup measures
1 pound mushrooms
1 cup water
1 cup mushroom soup
1 medium onion, chopped
1 cup sour cream
1 small can pimento
1/2 cup chopped celery
1 can sliced water chestnuts
1/2 teaspoon salt
1 package (16 oz.) Wild and Long Grain Rice
In large saucepan, place chicken,water,onion,celery and salt. Bring to a boil, cover and simmer on low heat 1 hour. Remove skin and cut chicken into bite-size pieces. Strain liquid and use it to cook rice according to package directions. In large frypan, place 1/4 cup of the butter over medium heat. Add mushrooms and sauté. Stir in soup and sour cream. Add rice,chicken, pimento and water chestnuts. Place in casserole; sprinkle with almonds and remaining butter. Bake in 350°F. oven 1 hour.
