Chicken And Wild Rice Casserole

• 1/2 c. butter or margarine
• 2 1/2 tsp. salt
• 1 1/2 c. chicken broth *
• 2 1/4 c. cooked wild or white rice
• 1/2 c. chopped green pepper
• 1 (2 oz.) jar sliced pimiento, drained
• 2 (4 1/2 oz. each) jars sliced mushrooms, drained
• 1/2 c. all-purpose flour
• 1/4 tsp. pepper
• 2 1/4 c. milk
• 3 c. cut up cooked chicken
• 1/3 c. slivered almonds
• snipped parsley

1. Heat oven to 350u0b0.
2. Melt butter in a large skillet or Dutch oven.
3. Blend in flour, salt and pepper.
4. Cook over low heat, stirring until mixture is smooth and bubbly.
5. Immediately stir in chicken broth and milk.
6. Heat to boiling, stirring constantly. Boil and stir 1 minute.
7. Stir in rice, chicken, mushrooms, green pepper, pimiento and almonds.
8. Pour into a greased baking dish, 13 1/2 x 9 x 2-inches.
9. Bake 40 to 45 minutes.
10. Sprinkle with parsley.
11. Makes 12 servings (3-inch square per portion).

butter, salt, chicken broth, white rice, green pepper, pimiento, mushrooms, allpurpose, pepper, milk, chicken, almonds, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396888 (may not work)