Cook rice.
Cook chicken (if not using leftover roasted chicken).
Saute onion and garlic in butter/margarine in a 3qt pan.
Blend in flour, salt and pepper.
Gradually stir in half & half and broth.
Cook until thickened.
Mix chicken, rice, parsley and almonds into sauce.
Bake in a 2qt casserole at 425 for 30min -- 15min covered, 15min uncovered.
Serving
Suggestions
A good recipe to use up Thanksgiving leftovers, too
Originally Submitted
1/15/2013
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