2 c. cut up cooked chicken (1 c. = 1 chicken breast)
1 1/2 c. cooked wild rice (measured after cooking)
1 can mushroom soup (undiluted)
1/2 can milk or chicken broth
1/2 c. blanched slivered almonds

Note: You may add onion, green pepper and/or pimientos.

Mix. Bake in 2 quart casserole for 30 minutes at 350 degrees.

Note: This may be made the day before (mixed). Add extra broth before baking. Serves 6.