Total Calories: 235
Stew chicken or breasts; dice. Use chicken broth to cook 1 package rice. Toast almonds in butter and salt under broiler in oven. Mix remaining ingredients along with diced chicken and rice. Place in greased 2-quart casserole dish. Top with slivered almonds. (Almonds may be mixed in with the casserole, if desired.) If dry looking before baking, pour chicken broth over it. This casserole freezes very well. If frozen, thaw, then bake uncovered for 30 minutes at 350°.
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