Chicken Casserole

• 1 c. Minute rice
• 2 lb. chicken breasts
• 1 small onion
• 1 small carrot
• 1 celery stalk with leaves
• 1 lb. mushrooms, sliced
• 2 tsp. parsley
• 2 tsp. pimento
• 2 tsp. grated onion
• 6 Tbsp. margarine or butter
• 6 Tbsp. flour
• 1 c. chicken broth
• 1 c. milk
• 1 c. cream
• salt and pepper
• 1/2 c. Old English cheese
• 1/2 c. sliced almonds

1. Cook rice and cool.
2. Cook chicken in small amount of water with onion, carrot, celery, salt and pepper.
3. Saute mushrooms in butter.
4. Remove from pan and set aside.
5. In same pan, add flour, liquid and remaining butter and make a white sauce.
6. Add salt and pepper.
7. Combine all ingredients.
8. Top with buttered bread crumbs, cover and bake for 45 minutes at 350u0b0.
9. Uncover and bake 15 minutes longer.

rice, chicken breasts, onion, carrot, celery, mushrooms, parsley, pimento, onion, margarine, flour, chicken broth, milk, cream, salt, english cheese, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1074175 (may not work)