Chicken And Wild Rice Casserole

• 1 (6 oz.) pkg. wild rice
• 1/4 c. butter
• 1/4 c. flour
• 1 (13 oz.) evaporated milk
• 1/2 c. chicken broth
• 2 1/2 c. chopped, cooked chicken
• 1 (3 oz.) sliced mushrooms, drained
• 1/3 c. chopped green pepper
• 1/4 c. slivered almonds, lightly toasted

1. Prepare rice according to package directions; set aside.
2. Melt butter over low heat; add flour, stirring until smooth.
3. Cook 1 minute, stirring constantly.
4. Gradually add milk and broth; cook over medium heat, stirring constantly, until thick and bubbly. Combine sauce, rice, chicken, mushrooms and green pepper.
5. Pour into lightly greased 2-quart casserole.
6. Sprinkle with almonds. (May cover and refrigerate overnight.)
7. Bake at 350u0b0 for 30 to 35 minutes.
8. Makes 6 to 8 servings.

wild rice, butter, flour, milk, chicken broth, chicken, mushrooms, green pepper, slivered almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=463380 (may not work)