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Chicken and Rice Casserole

8 chicken breast halves, boned
1/2 cup butter, divided use
1 pound mushrooms
1 cup water
1 cup mushroom soup
1 medium onion, chopped
1 cup sour cream
1 small can pimento
1/2 cup chopped celery
1 can sliced water chestnuts
1/2 teaspoon salt
1 (16-ounce) package Wild and Long Grain Rice
1 package slivered almonds

1. In large saucepan, place chicken, water, onion, celery and salt. Bring to a boil, cover and simmer on low heat 1 hour. Remove skin and cut chicken into bite-size pieces.
2. Strain liquid and use to cook rice according to package directions.
3. In large frypan, place 1/4 cup of the butter over medium heat. Add mushrooms and sauté. Stir in soup and sour cream. Add rice, chicken, pimento and water chestnuts. Place in casserole; sprinkle with almonds and remaining butter.
4. Bake in 350°F. oven 1 hour.

Makes 8 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.