1 (5 lb.) chicken
4 stalks celery and 2 onions
2 c. rice
2 tbsp. pimento
2 tbsp. butter
1 c. slivered almonds
1 can cream of chicken soup
2 tbsp. chopped green pepper
Salt and pepper to taste

Cook a 5 lb. chicken to which add the celery and the onions diced. Cook until chicken is tender. Remove meat from bones and dice. Cook 2 cups rice in the strained chicken broth. Add the rest of the ingredients. Put in casserole and bake in moderate oven for one hour. If mixture is too thick, thin it with cream.