Aunt Bonnie'S Chicken Casserole

• 2 whole chickens, cooked, boned and diced (6 c.)
• 1 c. margarine
• 1 c. flour
• 1 Tbsp. plus 2 tsp. salt
• 1/2 tsp. pepper
• 3 c. chicken broth
• 4 1/2 c. milk
• 4 1/2 c. cooked Uncle Ben's wild rice (1 box)
• 1 (4 oz.) jar pimento, chopped
• 2 (6 oz.) cans sliced mushrooms, chopped
• 1 c. green pepper, chopped
• 2/3 c. slivered almonds

1. In a large pan, on stove, melt margarine and blend in flour, salt and pepper.
2. Stir in the milk gradually and the broth.
3. Heat to almost boiling and simmer until thickened.
4. Add the rest of the ingredients to blend and bake at 350u0b0 for 45 minutes to 1 hour (in 13 x 9-inch plus a 10 x 8-inch size baking dishes or pans).
5. Be careful when blending margarine, flour and milk so it doesn't get lumpy.
6. Chop pimento, mushrooms and green pepper finely together before adding.

whole chickens, margarine, flour, salt, pepper, chicken broth, milk, rice, pimento, mushrooms, green pepper, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=281397 (may not work)