CHICKEN and RICE ALMANDINE

3 cups rice, cooked
2 1/2 cups chicken, cooked
1 tablespoon onions, minced
4 tablespoons butter
1/3 cup flour
2 cups chicken stock
1 cup cream
1/4 teaspoon nutmeg
1/4 teaspoon marjoram
1/4 teaspoon dried thyme
1 teaspoon salt
1 tablespoon fresh parsley, minced
1/2 cup almonds, slivered, toasted

Saute the onions in butter and blend in the flour.  Gradually add chicken stock and cook until sauce thickens.  Simmer 10 minutes, then add the cream, nutmeg, marjoram, thyme and salt, mixing well.

Mix together the chicken, rice and sauce.  Pour into a greased 13 x 9 baking dish, sprinkle with parsley.  You can cover with foil and put in the freezer at this point.  If baking, heat, covered in a 375 degree oven for approximately 45 minutes or until hot throughout.  Sprinkle with toasted almonds.  YIELD:  4 servings