Elva Beal's Chicken Casserole

Angelia Beal

1 c. brown rice, cooked in 3 c. water and 1 T. salt. Cook until done, slowly steaming, about 45 min. There should be none, or very little juice left. Don't drain. Add 1 can cream of mushroom soup, 1 can cream of chicken soup, 1/2 c. finely chopped celery, 1/2 to 3/4 tall can of milk (depending on whether rice had moisture in it), 2 cups of cooked diced chicken (jarred chicken works best for this!), 1 cup of blanched slivered almonds (crisped in oven, not browned). Add a small amount (pinch) of rosemary finely crushed and a small amount of pepper. Put in buttered pan and top with fine bread crumbs. Bake 30-45 min. depending on moisture. Lightly brown.