INGREDIENTS

• 1 1/2 cups diced cooked chicken
• 1/2 cup chopped onion
• 2 stalks celery, chopped
• 2 c. cooked brown rice
• 1/4 c. dry white wine
• 2 c. chicken broth
• 1/2 cup sliced or slivered almonds
• Toasted sliced or slivered almonds for topping, optional

PREPARATION

1. Combine all ingredients in slow cooker.
2. Cook on low 6 to 8 hours or on automatic 4 to 5 hours.
3. Top with toasted sliced almonds, if desired.
4. To toast nuts, spread out in a single layer on a baking sheet.
5. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes.
6. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.