1. Preheat oven to 350 degrees F. 2. Cook rice according to package directions, adding the chopped onion in to the pot during the last few minutes of cooking time. 3. In a buttered 13 x 9 inch baking dish, stir together the rice & onion mixture, the chicken, mushrooms, chestnuts, soup, beans, pimiento, pepper, parsley, lemon juice, mayonnaise, and sliced almonds. 4. Spoon the topping mixture evenly over the casserole. 5. Bake uncovered at 350 degrees for 35 to 45 minutes, until hot and bubbly. 6. Note: Also good using 1 1/2 cups shredded sharp cheddar cheese as a topping (in place of the stuffing mixture), add the cheese during the last 15 minutes of baking. ---------------------------------------------------------------------------
Nutrition
Ingredients
