Ingredients
1 cup uncooked long grain rice1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 cup milk1 celery rib, chopped1/2 cup chopped onion2 tablespoons minced fresh parsley1/4 teaspoon salt1/4 teaspoon pepper1/2 cup slivered almonds, divided
Preparation
Place the rice in a greased 13-in. x 9-in. baking dish; top with chicken. In a bowl, combine soup, milk, celery, onion, parsley, salt, pepper and 1/4 cup of almonds. Pour over chicken. Cover and bake at 350° for 45 minutes. Sprinkle with remaining almonds. Bake, uncovered, 15 minutes longer or until meat juices run clear.
