Chicken Old-Fashioned Chicken Almond Casserole

This is more than 100 years old. The old is new again.

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• 1 (5 lb)  stewing chicken
• 2  stalks celery, chopped
• 2  medium carrots, chopped
• 1  medium onion, chopped
•  salt and pepper
• 2  cups cooked rice
• 1⁄4 cup  chopped mushroom
• 1⁄4 cup  chopped red sweet pepper
• 1  cup  slivered  blanched almond
• 2  tablespoons butter
• 2  tablespoons flour
• 1⁄4 teaspoon marjoram
• 1⁄4 teaspoon thyme
• 1⁄2 cup  dried bread, crumbs

Directions

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