1 (5-6 lb.) stewing hen
Boiling water
3 stalks celery
2 sm. onions
1 tsp. salt or more
1 c. converted rice
1/2 c. wild rice
1/4 c. flour, about
1 c. blanched almonds
2 c. mushrooms, drained
4 tbsp. butter
2 beaten eggs

Break chicken apart, place in large kettle and cover with boiling water. Add the celery, onions and salt and simmer until tender, about 2 to 2 1/2 hours.

Let cool in broth. Discard skin and bones of chicken and cut meat into 1" pieces. Strain and reserve broth. Cook converted rice in 2 1/2 cups of the broth until tender. Prepare wild rice according to package. Combine chicken, rice and wild rice, seasonings with additional salt and pepper. Thicken 3 cups of broth with 1/4 cup flour. Add to chicken mixture. Saute almonds and mushrooms in butter. Mix into chicken and add beaten eggs and mix well. Place in large casserole (or 2 medium ones) and bake at 350 degrees, uncovered for 30 to 45 minutes. Serves 12.