Chicken-Rice Casserole

• 1/4 c. butter or margarine
• 1/3 c. flour
• 1 tsp. salt
• 1/8 tsp. pepper
• 1 c. chicken broth
• 1 1/2 c. milk
• 1 1/2 c. cooked Near East long grain and wild rice mix
• 2 c. chicken, cut up
• 1 (3 oz.) can sliced mushrooms, drained
• 1/3 c. chopped green pepper
• 2 Tbsp. chopped pimiento
• 1/4 c. slivered almonds, toasted
• snipped parsley

1. Heat oven to 350u0b0.
2. Melt butter or margarine in a large saucepan over low heat.
3. Blend in flour, salt and pepper.
4. Cook over low heat, stirring until mixture is smooth and bubbly (about 1 minute).
5. Remove from heat.
6. Stir in broth and milk.
7. Heat to boiling, stirring constantly with a wire whisk.
8. Boil and whisk 1 minute.
9. Stir in remaining ingredients.
10. Pour into ungreased 10 x 6 x 1 1/2-inch baking dish or 1 1/2-quart casserole.
11. Bake, uncovered, 40 to 45 minutes.
12. Garnish with snipped parsley.
13. Makes 6 to 8 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=322114 (may not work)