1 lb. chicken fryer
2 1/2 c. water
1 1/2 c. rice
1/2 bell pepper
1 c. diced celery
4 green onions, diced
2 c. cream sauce
1 egg
1 1/2 c. Cheddar cheese
1/2 c. almonds
1 tsp. tarragon leaves
1/2 tsp. Old Bay leaves
1/2 tsp. salt
1/2 tsp. sugar
Cooking sherry to taste

Boil chicken, skin, debone and cut up. Use stock to boil rice until just done. Saute diced bell pepper, celery and green onion in olive oil or butter. Make a cream sauce of stock and cooking sherry, using 1/2 cup all-purpose flour and 1/2 teaspoon salt. Blend everything in bowl. Add eggs and 2 teaspoons cooking sherry. Add cheese (shred) and almonds. Season with tarragon leaves, bay leaves, pepper, salt and sugar to taste.