Festive Flounder

• 1 can (10 3/4 oz.) cream of shrimp soup
• 3/4 c. sour cream
• 1/4 c. water
• 1 Tbsp. chopped chives
• dash of nutmeg
• 1 1/2 c. cooked rice
• 1/2 c. slivered almonds, divided
• 4 (4 oz. each) flounder fillets
• salt

1. Preheat oven to 350u0b0.
2. Place large size (14 x 20-inch) brown-in-bag in 12 x 8 x 2-inch baking dish.
3. In medium bowl combine soup, sour cream, water, chives and nutmeg.
4. Reserve 3/4 cup.
5. Add rice and 1/4 cup almond to soup mixture.
6. Mix well. Spoon soup mixture in bag.
7. Sprinkle flounder with salt; place in bag.
8. Spoon reserved soup mixture over flounder.
9. Sprinkle with 1/4 cup almonds.
10. Close bag with twist tie.
11. Make 6 half-inch slits in top.
12. Cook 20 to 25 minutes, or until fish flakes easily. Yields 4 servings.

cream of shrimp soup, sour cream, water, chives, nutmeg, rice, slivered almonds, flounder fillets, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=659059 (may not work)