Chicken Wild Rice Casserole
|Long grain and wild rice||6 Ounce|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Evaporated milk||13 Ounce|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Cooked chicken||2 1⁄2 Cup (40 tbs)|
|Canned sliced mushrooms||3 Ounce|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
|Slivered almonds||1⁄4 Cup (4 tbs)|
Prepare rice according to package directions; set aside.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk and broth; cook over medium heat, stirring constantly, until thickened and bubbly.
Combine sauce, rice, chicken, mushrooms, green pepper, and pimiento.
Pour into a lightly greased 2-quart casserole.
Sprinkle with almonds.
Cover and refrigerate overnight.
Remove casserole from refrigerator; let stand at room temperature 30 minutes.
Remove cover, and bake at 350Â° for 35 minutes.