Pour chicken broth into saucepan, add chicken and poach gently for 30 minutes. Save broth for step 3. When chicken is done and cool, chop into bite-sized pieces. Set aside.
Wash and chop green onions, set aside. Wash and slice mushrooms.
In large pot, saute mushrooms in 1 Tbsp butter until soft. Add remaining 2 Tbsp butter to pot, add rice. Stir to coat rice thoroughly.
Add chicken, soy sauce and broth. Stir well. Add onions, saving some for garnish. Bring to a boil. Cover and simmer over low heat, stirring occasionally, allowing rice to absorb liquid and flavors to blend...about 25 minutes.
Top with almonds and more green onions for garnish.
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