Ingredients
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
Preparation
Heat oven to 350°.
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.
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.
