Chicken Gertrude

Recipe By: Linda jibson
Serving Size: 1

• 5 Pounds stewing chicken
• 3 Tablespoons butter
• 3 Tablespoons flour
• 1/2 Cups chicken broth
• 1 Cup cream, light
• 2 Cups cheddar cheese, grated
• 1 Teaspoon salt
• 1/2 Teaspoon accent Dash pepper
• 1 Pound mushrooms, sliced and sauted in butter
• 1 Cup rice, cooked
• 1 Cup almonds, slivered
• 1 Tablespoon onion, minced

Place chicken into large kettle with 1 quart water, salt and clery leaves. Simmer covered for several hours until tender. Allow to cool in broth. Shim fat from broth. Rmove chicken from bones and cut into bite sized pieces.Prepare a cream sauce with the butter, flour chicken broth and cream. Cook until thickened, stirring constantly. Add cheese and continue cooking with salt, accent and pepper.In a large bowl mix chicken and cheese sauce. Add mushrooms, rice, almonds and onion. Pour into 2 quart casserole. sprinkle with almonds and bake 40 minutes in a 350 degree oven until golden.