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2 1/2 to 3 cups chicken broth
1 1/4 cups raw converted rice
1/2 cup melted margarine
3-4 cups cut-up cooked chicken
2 (4 oz.) cans sliced mushrooms
6 Tbsp. soy sauce
12 oz. package frozen shelled Shrimp (optional)
8 green onions, chopped
2/3 cup slivered almonds
Mix rice with melted margarine in slow cooker. Stir to coat rice thoroughly. Add all remaining ingredients, except 2 tablespoons of green onions and slivered almonds. Stir well. Sprinkle reserved almonds and green onions on top. Cover and cook on low 7-9 hours or high 3-4 hours.
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