Chicken-Rice Casserole

• 1/4 c. chicken fat or butter
• 1/3 c. all-purpose flour
• 1 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 c. chicken broth
• 1 1/2 c. milk
• 1 1/2 c. cooked white or wild rice
• 2 c. cut up cooked chicken or turkey
• 1 can (3 oz.) sliced mushrooms, drained
• 1/3 c. chopped green pepper
• 2 Tbsp. chopped pimento
• 1/4 c. slivered almonds

1. Heat oven to 350u0b0.
2. Melt chicken fat (or butter) in large saucepan over low heat.
3. Blend in flour, salt and pepper.
4. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.
5. Stir in broth and milk.
6. Heat to boiling, stirring constantly.
7. Boil and stir 1 minute.
8. Stir in remaining ingredients.
9. Pour into ungreased baking dish (10 x 6 x 1 1/2-inch) or 1 1/2-quart casserole.
10. Bake, uncovered, 40 to 45 minutes.

chicken, allpurpose, salt, pepper, chicken broth, milk, rice, chicken, mushrooms, green pepper, pimento, slivered almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=561851 (may not work)