Chicken Alexandria

• 8 (5 oz.) pkg. quick cooking rice
• 3 qt. cold water
• 2 Tbsp. salt
• 2 c. shortening
• 2 c. flour
• 2 1/2 qt. hot chicken broth
• 2 qt. hot milk
• 2 tsp. Worcestershire sauce
• 3 1/2 Tbsp. salt
• 1/2 tsp. pepper
• 3 qt. diced cooked chicken
• 8 (4 oz.) cans mushrooms and juice
• 4 (4 oz.) pimentos
• 1 c. chopped parsley
• 1/2 c. minced onion
• 1 c. buttered crumbs for topping

1. Cook rice as directed on packages.
2. Melt shortening in top of double boiler.
3. Blend flour.
4. Add broth and milk; stir until mixture thickens.
5. Add seasonings.
6. Combine rice, chicken, sauce and remaining ingredients.
7. Mix thoroughly.
8. Pour mixture into greased shallow pans.
9. Top with buttered crumbs.
10. Bake at 450u0b0 for 10 minutes or crumbs are golden brown.
11. Serves 50.

cooking rice, cold water, salt, shortening, flour, chicken broth, hot milk, worcestershire sauce, salt, pepper, chicken, mushrooms, pimentos, parsley, onion, buttered crumbs for topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1063312 (may not work)