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| 2 1/2 x ca. 450 g | Fryer chicken; (up to 3) |
| 1 | 6-ounce box long grain and wild rice |
| 1 Esslöffel | margarine |
| 1/4 Tasse | Adams diced onions |
| 2 1/4 Tasse | chicken broth |
| 1 Dose | French style green beans; drained |
| 1 Dose | Cream of Chicken Soup chicken cream soup |
| 3/4 Tasse | Almonds sliced |
| 1 Dose | pimentos chopped |
| 1 Teelöffel | black pepper ground |
| 1/2 Teelöffel | garlic salt |
| 2 Esslöffel | Bacon bits |
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Bake chicken at 350 degrees for 1 1/2 hours. Allow to cool enough to debone and cut into bite size pieces.
Add rice, margarine and onions to chicken bouillon; cook over low heat approximately 25 minutes or until all water is absorbed.
In a large casserole dish combine green beans, soup, 1/2-cup almonds, pimentos, black pepper, garlic salt and chicken.
Add hot rice last and mix all ingredients thoroughly.
Sprinkle top of casserole with remaining 1/4-cup almonds and bacon bits.
Cover and heat at 350 degrees 35 - 30 minutes.
Serve stemming hot.
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