2 lg. whole chicken breasts, stewed, diced
1 can mushroom soup
1 can cream of chicken soup
1/2 sm. onion, chopped
1 pkg. UNCLE BEN'S® long grain and wild rice, cooked
1 sm. can mushrooms or 1 c. fresh mushrooms, sauteed

TOPPING:

1/4 c. slivered almonds
3 tbsp. melted butter
1 c. Pepperidge Farm dressing

Stew chicken and save enough broth to cook with rice mix. Saute onions and mushrooms. Combine all ingredients in 2-quart casserole dish. Sprinkle top with dressing and almonds that have been tossed with melted butter. Bake at 350 degrees for 45-60 minutes until browned. This can be made ahead and frozen. Serves 6.