Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Casseroles

3 cups Konriko Wild Pecan Rice — cooked
2 1/2 cups diced cooked chicken
1/2 cup slivered almonds — blanched
1/2 onlion — chopped fine
1/4 cup butter
6 Tablespoons flour
2 cups chicken stock or bouillion
1 cup light cream
2 Tablespoons diced pimiento
1 Tablespoon parsley — chopped fine
1 teaspoon salt

Saute almonds and onion in butter until almonds are golden. Stir in flour. Add stock and cream. Cook, stirring until thickened. Add chicken and remaining ingredients
Pour into casserole. Bake at 375° for 30 minutes.

Yield: “1 casserole”

Per Serving (excluding unknown items): 245 Calories; 22g Fat (77.6% calories from fat); 4g Protein; 10g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 451mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 4 Fat; 0 Other Carbohydrates.