Club Chicken Casserole Better Homes And Gardens 1977

• 2 cups chicken broth
• 2/3 cup white rice, cooked (not instant preferably)
• 1 (10 ounce) package frozen chopped broccoli
• 3 tablespoons butter or 3 tablespoons margarine
• 3 tablespoons all-purpose flour
• 1 1/2 teaspoons salt
• 1 dash pepper
• 2 cups milk
• 2 cups cubed cooked chicken or 2 cups turkey
• 1 (4 1/2 ounce) jar sliced mushrooms, drained
• 1/4 cup sliverd almonds, toasted
• opt. curly parsley, for garnish

1. In a saucepan bring chicken broth and rice to boiling.
2. Reduce heat; cook, covered, for 15 minutes.
3. Remove from heat; let stand, covered, for 10 minutes.
4. Meanwhile, cook broccoli according to package directions; drain well.
5. In a saucepan melt butter or margarine.
6. Stir in flour, salt, and pepper.
7. Add milk all at once; cook and stir till thickened an bubbly.
8. Stir in chicken, cooked rice, drained broccoli, and mushrooms.
9. Turn into a 2-quart casserole.
10. Bake, covered at 350 degrees till heated through, 30 to 35 munutes.
11. Sprinkle with almonds and garnish with parsley on top.

chicken broth, white rice, broccoli, butter, allpurpose, salt, pepper, milk, chicken, mushrooms, sliverd almonds, curly parsley

Taken from www.food.com/recipe/club-chicken-casserole-better-homes-and-gardens-1977-366732 (may not work)