2 cups slivered almonds, divided
2 cups carrots, peeled and cut into 1 inch pieces
2 tablespoons margarine
2 1/2 teaspoons olive oil
1 cup uncooked white rice
1 cup sour cream
1 1/2 hot cooked chicken
1 2/3 cups chicken broth
1 tablespoon paprika
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x13 inch baking dishes.
For the sauce, combine almonds (toastraces), carrots and margarine. Heat olive oil and add 1 cup rice and stir occasionally. Simmer for about 10 minutes. Stir in the chicken, 1/2 cup broth, crabmeat, hot cooked chicken, chicken broth and paprika, using an electric hand blender or food processor. Continue stirring until all ingredients are just starting to float together. Transfer to the prepared pan, out side of oven, using plastic wrap and aluminum foil.
Bake, covered loosely with aluminum foil, at 350 degrees F (175 degrees C) for 1 hour or until chicken stock is reduced.
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