Chicken Old-Fashioned Chicken Almond Casserole

• 1 (5 lb) stewing chicken
• 2 stalks celery, chopped
• 2 medium carrots, chopped
• 1 medium onion, chopped
• salt and pepper
• 2 cups cooked rice
• 14 cup chopped mushroom
• 14 cup chopped red sweet pepper
• 1 cup slivered blanched almond
• 2 tablespoons butter
• 2 tablespoons flour
• 14 teaspoon marjoram
• 14 teaspoon thyme
• 12 cup dried bread, crumbs

1. Place chicken in kettle; add 8 cups water, celery, carrots, onion, salt and pepper.
2. Bring to a boil; simmer until chicken is tender.
3. Lift chicken from broth; reserve broth and vegetables.
4. Remove skin and bones from chicken; chop chicken.
5. Combine chicken, rice, reserved vegetables, mushrooms, red sweet pepper and 3/4 cup almonds.
6. Stir 2 cups reserved broth gradually into flour in saucepan to make a smooth mixture.
7. Cook until thick, stirring constantly.
8. Stir in marjoram, thyme and more salt, if needed.
9. Combine sauce with chicken mixture; place in heavy 11 by 7 inch baking pan.
10. Sprinkle with bread crumbs and remaining 1/4 cup almonds.
11. Bake in preheated 375F oven for 1 hour or until heated through and bubbly.
12. Contributor: shari dewey.

stewing chicken, stalks celery, carrots, onion, salt, rice, mushroom, red sweet pepper, slivered blanched almond, butter, flour, marjoram, thyme, bread

Taken from www.food.com/recipe/chicken-old-fashioned-chicken-almond-casserole-437069 (may not work)