Makes 6 servings

Ingredients Edit

Directions Edit

  1. Cook almonds in butter until lightly browned in 10-inch skillet. Remove from pan and set aside.
  2. Stir in rice, onions and Mushrooms; continue cooking 2 minutes, stirring often.
  3. Add milk, soup, Mushroom liquid, Chicken, salt, pepper, thyme and almonds. Heat to boiling.
  4. Turn into buttered 2-1/2-quart casserole.
  5. Cover; bake at 375 degrees 45 minutes or until rice is tender.

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