1 1/4 c. wild rice
1 lb. bacon
3 tbsp. bacon drippings
3/4 c. chopped celery
1 c. chopped onion
1/3 c. chopped green pepper
2 (14 oz.) chicken broth
Fresh mushrooms, sliced
3 (10 oz.) cream of mushroom soup

Wash wild rice and boil for 15 minutes. Drain, set aside. Fry bacon until crisp and discard all but 3 tablespoons bacon drippings. Saute celery, onion, green pepper, mushrooms and chicken, until done. Put into crock pot; add rice, chicken broth, soup, and diced bacon. Cook on low heat for 4 to 6 hours. Add almonds the last hour.