Ingredients:
1/2 cup butter
1/2 cup flour
2 1/2 teaspoons salt
1/4 teaspoon pepper
1 1/2 cups chicken broth
2 1/4 cups milk
2 1/4 cups cooked wild rice ( 3/4 cup uncooked)
3 cups cooked chicken, diced
1 1/4 cups sliced mushrooms
1/2 cup chopped green peppers
3 tablespoons sliced pimentos
1/3 cup slivered almonds
Directions:
Melt butter in a saucepan at low heat.
Blend in flour, salt, pepper.
Cook over low heat until smooth and bubbly.
Remove from heat.
Stir in chicken broth and milk.
Bring to boil for 1 minute, stirring constantly.
Mix sauce with remaining ingredients.
Pour into greased 9×13 dish.
Bake 40 to 45 minutes at 350 degrees.
Sprinkle with chopped parsley before serving.
Servings: 12
Time preparation: 30 min.
Time total: 75 min.