Chicken Club Casserole
|Chicken broth||1 Cup (16 tbs)|
|Evaporated milk||1 1⁄2 Cup (24 tbs)|
|Cooked rice||3 Cup (48 tbs)|
|Cooked chicken||1 1⁄2 Cup (24 tbs), cooked chicken|
|Mushrooms||3 Ounce, can|
|Pimiento||1⁄4 Cup (4 tbs), chopped|
|Green pepper||1⁄4 Cup (4 tbs), diced|
|Slivered almonds||1⁄2 Cup (8 tbs)|
Melt shortening; blend in flour.
Stir in chicken broth.
Slowly add milk and salt, stirring to combine smoothly.
Simmer until sauce begins to thicken.
Add remaining ingredients, except almonds.
Place in a buttered casserole and top with slivered almonds.
Bake at 350° for about 30 minutes.