Chicken Almond Casserole

• 5 lb. stewing chicken
• 2 carrots, cut up
• 2 tsp. salt
• 8 c. boiling water
• 1 (4 oz.) can sliced mushrooms
• 4 Tbsp. butter
• 2 Tbsp. flour
• 1/4 tsp. thyme
• 2 celery stalks
• 1 onion, sliced
• 1/2 tsp. pepper
• 2 c. cooked rice
• 1/4 c. chopped pimento
• 1 c. blanched slivered almonds
• 1/4 tsp. marjoram
• 1/2 c. fine bread crumbs

1. Simmer chicken until tender and cut up.
2. Simmer with celery, carrots, onion, salt and pepper in boiling water.
3. Save chicken broth.
4. Combine rice, chicken, mushrooms, pimiento and 3/4 cup almonds.
5. Melt 2 tablespoons butter; blend in flour and 2 cups chicken broth.
6. Cook until smooth and thick, stirring constantly. Add marjoram and thyme.
7. Stir into chicken mixture.
8. Turn into an 11 x 7 1/2 x 1 1/2-inch baking dish.
9. Sprinkle bread crumbs and remaining almonds.
10. Dot with butter.
11. Bake at 350u0b0 for 1 hour. Serve with gravy made from remaining chicken broth, if desired.

stewing chicken, carrots, salt, boiling water, mushrooms, butter, flour, thyme, celery stalks, onion, pepper, rice, pimento, blanched slivered almonds, marjoram, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=786379 (may not work)