Chicken-Rice Casserole - cooking recipe

Ingredients

1/4 c. butter or margarine
1/3 c. flour
1 tsp. salt
1/8 tsp. pepper
1 c. chicken broth
1 1/2 c. milk
1 1/2 c. cooked Near East long grain and wild rice mix
2 c. chicken, cut up
1 (3 oz.) can sliced mushrooms, drained
1/3 c. chopped green pepper
2 Tbsp. chopped pimiento
1/4 c. slivered almonds, toasted
snipped parsley

Preparation

Heat oven to 350\u00b0.
Melt butter or margarine in a large saucepan over low heat.
Blend in flour, salt and pepper.
Cook over low heat, stirring until mixture is smooth and bubbly (about 1 minute).
Remove from heat.
Stir in broth and milk.
Heat to boiling, stirring constantly with a wire whisk.
Boil and whisk 1 minute.
Stir in remaining ingredients.
Pour into ungreased 10 x 6 x 1 1/2-inch baking dish or 1 1/2-quart casserole.
Bake, uncovered, 40 to 45 minutes.
Garnish with snipped parsley.
Makes 6 to 8 servings.