Chicken Rice Casserole

Serves:

Ingredients:

1/4 c Margarine
Pieces, drained, or
1 cn (4 ounces) mushroom stems an
2 tb Chopped pimiento
1/4 c Slivered almonds
1/3 c Chopped green bell pepper
1 1/2 c Cooked white or wild rice
Turkey
2 c Cut-up cooked chicken or
1 c Chicken broth
1 1/2 c Milk
1/8 ts Pepper
3/4 ts Salt
1/3 c All-purpose flour
1 c Chopped mushrooms

Method:

Heat oven to 350 degrees.
Heat margarine in 2-quart saucepan until melted.
Stir in flour, salt, and pepper.
Cook over medium heat, 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 rectangul baking dish, 10 X 6 X 1-1/2 inches.
Bake uncovered 40 to 45 minutes or until bubbly.
Garnish with parsley if desired.
6 SERVINGS; 310 CALORIES PER SERVING.