Serves: 8
Total Calories: 799

3 cups chicken cooked cubed
1 cup celery sliced
1/4 pound mushrooms fresh, quartered
2 cups chicken broth
1/2 cup green onion sliced
2 cups white rice cooked
1/4 cup pimiento diced
2 cups bread crumbs soft
2 tablespoons parsley minced fresh
4 eggs lightly beaten
1/2 teaspoon salt to 1 teaspoon
Freshly ground pepper to taste
1/4 teaspoon paprika
1/4 cup butter or margarine
1/2 cup almonds slivered
2 cups croutons unflavored
* Part two.
1/4 cup butter real
1/4 pound mushrooms fresh, sliced
1/4 cup flour
2 cups chicken broth
2 eggs yolk
1/4 cup half and half

In large bowl mix all but last 3 ingredients. Place in well-greased 9 x 13-inch baking dish. In large skillet, melt butter or margarine, add almonds and sauté until lightly browned add croutons and stir until well-coated. Sprinkle over top of casserole and bake in preheated 350° F oven for 30 to 40 minutes. Serve with the following sauce.

Light Cream Sauce:
*Melt butter in saucepan and add mushrooms sauté for 5 minutes, stirring. Add flour and stir for 3 minutes. Stir in chicken broth and bring to boil simmer for 10 to 15 minutes, stirring occasionally, until thickened. In bowl, beat the egg yolks and add half-and-half, salt, lemon juice, and hot pepper sauce add some of the hot mushroom sauce, stirring well. Pour egg mixture into mushroom sauce, and stir for 3 to 5 minutes over low heat. Blend in parsley before serving.

Nutritional Facts:

Serves: 8
Total Calories: 799
Calories from Fat: 204

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