Chicken-Rice en Casserole

from:  Betty Crocker’s New Picture Cook Book – 1970s
9 x 13 baking dish             Bake 350° 40 – 45 minutes, covered                        12 servings

6 T butter
7 ½ T flour
2 ¼ t salt
1/8 t pepper
1 ½ c chicken broth
2 ¼ c milk

2 ¼ c cooked wild or white rice (3/4 c uncooked)
3 c cut-up cooked chicken
1 c sliced mushrooms
½ c chopped green pepper
3 T chopped pimiento
6 T slivered almonds

Heat oven to 350°. 

Make white sauce: Melt butter in saucepan over low heat.  Blend in flour, salt, and pepper.  Cook over low heat until smooth and bubbly.  Remove from heat and stir in chicken broth and milk.  Bring to boil and boil 1 minute, stirring constantly.  White sauce should be medium thick.  Remove from heat.

Combine:  Cooked rice, cooked chicken, mushrooms, green pepper, pimiento and almonds in large bowl.

Add: White sauce to rice-chicken mixture and stir together.  Sprinkle fresh or dry parsley on top.  Pour into greased 9 x 13 baking dish. Cover and bake.