Instructions: Simmer chicken until tender with celery, carrots, onion, salt and pepepr in boiling water. Simmer, do not boil.

Remove chicken from bone in large pcs. Save broth.

Combine rice, chicken, mushrooms, pimiento and 3/4 cups almonds.

Melt 2 tbsp. butter; blend in flour and 2 cups chicken broth. Cook until smooth and thick, stirring constantly.

Add marjoram, thyme and more salt if necessary. Stir in chicken mixture.

Turn into 11x7 1/2x1 1/2-inch baking dish; sprinkle with bread crumbs and remaining almonds. Dot with 2 tbsp. butter.

Bake in 350* oven 1 hr. Serve with gravy made from remaining chicken broth.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.