Chicken-Rice Casserole

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

1. Heat margarine in 2-quart saucepan until melted.
2. Blend in flour, salt and pepper.
3. Cook over low heat, stirring constantly, until bubbly; remove from heat.
4. Stir in broth and milk.
5. Heat to boiling, stirring constantly.
6. Boil and stir 1 minute.
7. Stir in remaining ingredients.
8. Pour into ungreased 2-quart casserole or oblong baking dish, 10 x 6 x 1 1/2 inches.
9. Cook, uncovered, in 350u0b0 oven until bubbly, 40 to 45 minutes.
10. Makes 6 servings.

margarine, allpurpose, salt, pepper, chicken broth, milk, rice, chicken, mushroom stems, frozen broccoli, pimiento, slivered almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=939471 (may not work)