2-3 lb. chicken
1 tbsp. butter
2 med. onions, chopped
6 stalks celery, chopped
1 green pepper, chopped
2 cans cream of mushroom soup
1/2 can milk
1 1/2 c. rice
1/4 c. Parmesan cheese
Blanched almonds, if desired

Boil chicken until tender. Save broth; set aside. Saute onions, celery and green pepper in 1 tablespoon butter. Add soup, thinned with 1/2 can milk. Cover and simmer over low heat. Cook rice in 4 1/2 cups of chicken broth. (Supplement with water if necessary to make 4 1/2 cups). Bone and cut chicken in bite-size pieces.

In a 13 x 9 x 2 inch loaf pan, place in layers: Rice, sauce and chicken. Salt and pepper to taste. Sprinkle top with Parmesan cheese. (Blanched almonds may be added if desired.) Bake in 350 degree oven for 25-30 minutes.

Note: When I simmer chicken, I add a little bouillon, chopped onion, chopped celery, sliced garlic and a bay leaf. I grease casserole and add a little broth around the edges of casserole to prevent sticking. I cover casserole when baking. Sprinkle black pepper over rice layer and if using turkey also sprinkle a little granule bouillon over rice. Good luck.