Chicken-Rice Supper

• 1/4 c. margarine or butter
• 1/3 c. all-purpose flour
• 1 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 1/2 c. milk
• 1 c. chicken broth
• 2 c. cut-up cooked chicken
• 1 1/2 c. cooked white rice
• 1/3 c. chopped green pepper
• 1/4 c. slivered almonds
• 2 Tbsp. chopped pimiento
• 1 (4 oz.) can mushroom pieces, drained

1. Heat margarine in a 2-quart saucepan until melted.
2. Stir in flour, salt and pepper.
3. Cook over low heat, stirring constantly, until bubbly.
4. Remove from heat.
5. Stir in milk and broth.
6. Heat to boiling, stirring constantly.
7. Boil and stir 1 minute.
8. Stir in remaining ingredients.
9. Pour into ungreased 2-quart casserole or rectangular baking dish, 10 x 6 x 1 1/2-inch.
10. Bake uncovered in 350u0b0 oven until bubbly, 40 to 45 minutes.
11. Makes 6 servings.
12. Has 315 calories per serving.

margarine, allpurpose, salt, pepper, milk, chicken broth, chicken, white rice, green pepper, slivered almonds, pimiento, mushroom

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452151 (may not work)