Chicken-Rice Casserole (Or Turkey)

• 1/4 c. chicken fat or butter
• 1/3 c. Gold Medal flour
• 1 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 c. chicken broth
• 1 1/2 c. milk
• 1 1/2 c. cooked white or wild rice
• 2 c. cut-up cooked chicken
• 1 (3 oz.) can sliced mushrooms, drained (optional)
• 1/3 c. chopped green peppers
• 2 Tbsp. chopped pimento
• 1/4 c. slivered almonds
• snipped parsley

1. Heat oven to 350u0b0.
2. Melt chicken fat in large saucepan over low heat.
3. Blend in flour, salt and pepper.
4. Cook over low heat, stirring until mixture is smooth and bubbly.
5. Remove from heat. Stir in broth and milk.
6. Heat to boiling, stirring constantly. Boil and stir 1 minute.
7. Stir in remaining ingredients.

chicken, gold medal flour, salt, pepper, chicken broth, milk, rice, chicken, mushrooms, green peppers, pimento, slivered almonds, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=254820 (may not work)