Wild Rice And Chicken Supreme

• 2 (12 oz.) pkg. long grain white or wild rice
• 1/2 c. butter
• 2 1/2 tsp. salt
• 1 1/2 c. chicken broth
• 3 c. cut up chicken or turkey
• 2 to 2 1/2 oz. jar sliced mushrooms, drained
• 1/2 c. chopped green pepper
• 1 (4 oz.) jar pimiento, drained and diced
• 1/3 c. slivered almonds
• 1/2 c. flour
• 1/4 tsp. pepper
• 2 1/4 c. milk

1. Cook rice per package directions only until thawed.
2. Melt butter in large saucepan.
3. Blend in flour, salt and pepper.
4. Cook over low heat, stirring constantly until mixture is smooth and bubbly.
5. Add chicken broth and milk; heat to boiling, stirring constantly.
6. Boil and stir 1 minute.
7. Stir in rice, chicken, mushrooms, green pepper, pimiento and almonds.
8. Turn mixture into greased 13 1/2 x 9 x 2-inch baking dish (or casserole).
9. Bake at 350u0b0 for 30 to 40 minutes or until mixture is bubbly.
10. Serves 10.

long grain white, butter, salt, chicken broth, chicken, mushrooms, green pepper, pimiento, almonds, flour, pepper, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1023729 (may not work)