Ingredients Jump to Instructions ↓

  1. 1/4 cup chopped onion

  2. 1 tablespoon butter

  3. 1 package (6 ounces) long grain and wild rice

  4. 2-1/4 cups chicken broth

  5. 3 cups cubed cooked chicken

  6. 2 cups frozen French-style green beans, thawed

  7. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

  8. 3/4 cup sliced almonds, divided

  9. 1 jar (4 ounces) diced pimientos, drained

  10. 1 teaspoon pepper

  11. 1/2 teaspoon garlic powder

  12. 1 bacon strip, cooked and crumbled

Instructions Jump to Ingredients ↑

  1. In a large saucepan, saute onion in butter until tender. Add rice with contents of seasoning packet and broth. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. Uncover; set aside to cool. In a large bowl, combine the chicken, green beans, soup, 1/2 cup of almonds, pimientos, pepper and garlic powder. Stir in rice. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bacon and remaining almonds. Cover and bake at 350° for 30-35 minutes or until heated through. Yield: 8 servings.


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