Baked Chicken, Rice & Almonds
|Stewing chicken||5 Pound|
|Onion||1 Large, quartered|
|Stalk celery||1 , sliced|
|Boiling water||2 Cup (32 tbs)|
|Uncooked long rice grain||1 Cup (16 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Whipping cream/Evaporated milk||1 Cup (16 tbs)|
|Canned pimientos||4 Ounce, chopped (1 Can)|
|Slivered blanched almonds||1 Cup (16 tbs)|
|Canned sliced mushrooms||4 Ounce (1 Can)|
|Dry bread crumbs||1⁄3 Cup (5.33 tbs), blended with 2 tablespoons melted butter|
Put chicken in a large kettle; add salt, black peppers, bay leaf, quartered onion, and celery.
Barely cover with boiling water; cover and simmer for 2 1/2 to 3 hours, or until chicken is tender.
Let cool in the broth.
Remove chicken and cut into fairly large pieces.
Strain broth and reserve.
Put 2 cups of the broth in a saucepan and heat to boiling; slowly sprinkle in rice.
Cover tightly and cook over very low heat for about 25 minutes, or until all broth is absorbed.
Make a cream sauce by melting the butter in a saucepan, stirring in the flour until well blended, then gradually stirring in milk and cream.
Cook, stirring constantly, until thickened.
Season with salt and pepper.
In a greased large casserole put first a layer of rice, then a layer of chicken, then a layer of sauce; sprinkle with part of the pimiento, almonds, and mushrooms.
Repeat until all ingredients are used, ending with rice.
Cover with crumbs and bake in a 375° oven 45 to 60 minutes, until browned.
If desired, chicken gravy may be made by thickening the remaining broth with a flour and water paste, cooking until thickened.