Chicken-Rice Casserole

 

1/4

cup margarine or butter

1/3

cup all-purpose flour

3/4

teaspoon salt

1/8

teaspoon pepper

1 1/2

cups milk

1

cup chicken broth

2

cups cut-up cooked chicken

1 1/2

cups cooked white rice

3

ounces mushrooms, sliced (about 1 cup)

1/3

cup chopped green bell pepper

1/4

cup slivered almonds

2

tablespoons chopped pimientos

• 1 Heat oven to 350°.
• 2 Melt margarine in 2-quart saucepan over medium heat. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.
• 3 Pour into ungreased 2-quart casserole or square baking dish, 8x8x2 inches. Bake uncovered 40 to 45 minutes or until bubbly. Garnish with parsley sprig if desired.