3 c. (about 3 lbs.) boneless and skinless chicken
2 cans chicken broth
Minute Rice
10 tbsp. butter
Salt and pepper
6 tbsp. flour
1 c. milk
1/2 c. bread crumbs
1/2 c. toasted slivered almonds
1 c. sauteed sliced mushrooms

Cut chicken into small bite sized pieces and cook chicken (boil in water) for about 45 minutes.

CREAMY CHICKEN GRAVY:

7 tbsp. flour
1 tsp. salt
1/8 tsp. pepper

Melt 6 tablespoons butter. Blend in and cook over low heat until bubbling. Stir in 2 cups canned chicken broth and 1 cup milk. Bring to a boil and boil for 1 minute stirring constantly. Gently stir in 3 cups cooked chicken. Remove from heat.

Pour 1 cup chicken broth over 2 cups boiled rice.

Alternate layers of rice and chicken with gravy in greased 12 x 7 1/2 x 2 inch baking dish (2 layers each).

Sprinkle over each layer the toasted almonds and mushrooms. Top with buttered bread crumbs (4 tablespoons melted butter and 1/2 cup bread crumbs). Bake at 350 degrees for 45 minutes. Serves 8.