1 c. uncooked wild rice (3 c. cooked)
4 chicken breasts, halved & boned
3 tbsp. butter
1/4 c. minced onion
1/2 c. slivered almonds
1 (4 oz.) can mushrooms
1/2 (10 3/4 oz.) can cream of mushroom soup
1 c. dairy sour cream
1/2 c. chicken broth
1 tsp. salt
1/2 tsp. white pepper
1 jar pimento (optional)

Cook wild rice following basic method. Brown chicken breasts in butter. Remove from pan; set aside. Brown onion. Remove and set aside. Brown almonds. Mix rice, onion, almonds, mushrooms and pimento.

Place in greased flat baking dish. Place chicken breasts on top. Mix soup, sour cream, broth, salt and pepper. Beat until smooth. Pour over chicken. Bake at 325 degrees for 1 hour.