6 oz. box UNCLE BEN'S® long grain & wild rice
2 c. water (hot)
1 fryer chicken, browned
1 (10 oz.) can cream of mushroom soup
1/2 c. milk
1/2 c. slivered almonds
1 tbsp. butter

Combine contents of box and water in 2 1/2 quart casserole, salt and pepper chicken to taste. Arrange on top of rice mixture. Bake, covered 1 1/4 hours at 375 degrees (or until chicken is done). Combine soup and milk, saute almonds in butter. When casserole is done, pour soup mixture over top. Sprinkle top with almonds. Return to oven, uncovered and bake until soup mixture is bubbly. Serves 4 to 6.