Chicken And Wild Rice Casserole

• 1 6oz. package long grain and wild rice mix
• 1/4 cup butter
• 1/4 cup flour
• 1 13 oz. can evaporated milk
• 1/2 cup chicken broth plus 1/2 cup more
• 2 1/2 cups chicken, cooked and chopped (best to have some dark meat in it.
• 1 3 oz. jar sliced mushrooms
• 2/3 cup chopped mixture of red, green and/or yellow peppers
• 1/4 cup slivered almonds or chopped pecans, toasted

1. Prepare rice according to directions, set aside.
2. Melt butter in a saucepan over low heat, add flour, stirring until smooth. Cook 1 minute stirring constantly. Gradually add milk and broth, cook over medium heat, stirring constantly, until thickened and bubbly.
3. Combine sauce, chicken, mushrooms, peppers and rice. Pour into a lightly greased 2 quart casserole. Sprinkle with the nuts. Cover and refrigerate several hours or overnight. Remove casserole from refrigerator; let stand at room temperature 30 minutes. Remove cover and bake at 350 for 45 monutes.

long grain, butter, flour, milk, chicken broth, chicken, mushrooms, red, pecans

Taken from www.epicurious.com/recipes/member/views/chicken-and-wild-rice-casserole-52578981 (may not work)