Easy 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 or turkey
• 1 1/2 c. cooked white rice or wild rice
• 1/3 c. chopped green pepper
• 1/4 c. slivered almonds
• 2 Tbsp. chopped pimento
• 1 (4 oz.) can mushroom stems and 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 10 x 6 x 1 1/2-inch baking dish.
10. Bake, uncovered, in a 350u0b0 oven until bubbly, 40 to 45 minutes.
11. Makes 6 servings, each containing 315 calories and 16 grams fat.

margarine, allpurpose, salt, pepper, milk, chicken broth, chicken, rice, green pepper, slivered almonds, pimento, mushroom stems

Taken from www.cookbooks.com/Recipe-Details.aspx?id=273172 (may not work)