Club Chicken

• 2 14 cups chicken broth (low sodium ok)
• 1 cup long grain white rice
• 2 tablespoons butter
• 4 ounces sliced mushrooms (your choice)
• 1 cup red bell pepper, diced
• 12 cup sliced almonds, toasted
• 3 cups cubed cooked chicken
• 12 cup parsley, chopped
• 1 garlic clove, minced (optional)
• 12 teaspoon dried thyme
• sour cream, sauce
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 12 cups milk or 1 12 cups half-and-half
• 14 teaspoon dried thyme
• 1 14 teaspoons kosher salt
• 1 teaspoon fresh ground pepper
• 1 tablespoon sugar
• 1 14 cups sour cream

1. Bring chicken broth to a boil, stir in rice.
2. Reduce heat to med/low, cook, covered about 20 minute or broth is absorbed.
3. Transfer into 3 qt casserole dish that has been greased or sprayed with a nonstick cooking spray.
4. In saute pan, melt butter, add sliced mushrooms, minced garlic and peppers, season with salt and pepper to taste.
5. Saute until tender.
6. Remove from heat, stir in almonds.
7. Add to rice, add in chicken, parsley and sauce (direction to follow).
8. Fold gently to combine.
9. Transfer to casserole dish and bake uncovered about 35-45 minute Garnish with sliced green onions.
10. Sour Cream Sauce.
11. In medium saucepan over medium heat, melt butter.
12. Whisk in flour until bubbly.
13. Add broth, milk, thyme, salt, pepper and sugar.
14. Whisk while it thickens.
15. Remove from heat and whisk in sour cream.
16. Use in recipe listed above.

chicken broth, long grain white rice, butter, mushrooms, red bell pepper, almonds, chicken, parsley, garlic, thyme, sour cream, butter, allpurpose, chicken broth, milk, thyme, kosher salt, fresh ground pepper, sugar, sour cream

Taken from www.food.com/recipe/club-chicken-131010 (may not work)