1/3 c. uncooked wild rice (1 c. cooked)
4 chicken breasts, halved & boned
3 tbsp. butter
1/4 c. onions, minced
1/2 c. slivered almonds
1/4 c. pimento, chopped
1 (4 oz.) can mushrooms
1 can cream of mushroom soup
1 c. sour cream
1/2 c. chicken broth
1 tsp. salt
1/2 tsp. white pepper

Cook rice. Brown chicken breasts in butter. Remove from pan, set aside. Brown onions, remove from pan, set aside. Brown almonds. Mix rice, onions, almonds, mushrooms and pimentos. Place in greased flat dish. Place chicken breasts on top. Mix soup, sour cream, broth, salt and pepper and pour over chicken and rice. Bake at 325 degrees for 1 hour. 8 servings. Pan size, 9 x 13 inches.