Baked Chicken And Rice

• 1/2 c. margarine
• 1 small can mushrooms
• 1 can cream of mushroom soup
• 1 clove garlic or powder
• 3 Tbsp. chopped chives or green onions
• 1 c. chopped celery
• 1/2 lb. grated Cheddar cheese
• 3/4 c. slivered almonds
• 1 (2 to 3 lb.) chicken
• 3 to 4 c. chicken broth
• salt and pepper to taste

1. Boil chicken until tender.
2. Remove from bones and cut up.
3. Put the margarine, mushrooms, garlic, onions, pepper, almonds and rice into a heavy skillet.
4. Cook, stirring constantly, until rice begins to turn yellow.
5. Add chicken broth, which has been heated, and soup.
6. Add salt and pepper to taste.
7. Turn into a casserole dish, sprayed with Pam, and cover tightly.
8. Bake in oven 1 hour at 325u0b0.
9. Serves 10.

margarine, mushrooms, cream of mushroom soup, clove garlic, chives, celery, cheddar cheese, almonds, chicken, chicken broth, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=798998 (may not work)