Chicken Wild Rice Casserole

• 1 (6 oz.) pkg. long grain and wild rice mix
• 1/4 c. butter or margarine
• 1/4 c. all-purpose flour
• 1 (13 oz.) can evaporated milk, undiluted
• 1 1/2 c. chicken broth
• 2 1/2 c. diced cooked chicken
• 1 (3 oz.) can sliced mushrooms
• 1/3 c. chopped green pepper
• 1/4 c. chopped pimiento
• salt to taste
• 1/4 c. slivered almonds, toasted

1. Prepare rice mix according to package directions, using the seasoning packet; set aside.
2. Melt butter in a heavy saucepan; stir in flour until well blended.
3. Gradually stir in milk and broth; cook, stirring constantly, over medium heat until mixture is smooth and thickened.
4. Add sauce to cooked rice; mix in chicken, mushrooms, green pepper, pimiento and salt.
5. Spoon into a greased 2-quart casserole; sprinkle top with toasted almonds and bake at 350u0b0 for 45 to 60 minutes.
6. Yields 8 to 10 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=297623 (may not work)