This recipe for Chicken Rice Casserole, by Judy Hinkle-Material Services, is from -- ,
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Judy Hinkle-Material Services Added: Wednesday, April 12, 2006
1/4 cup margarine 1/4 cup flour 1 cup chicken broth 1 can evaporated milk (14 oz) 1/2 cup water 1 1/2 teaspoon salt 1/3 cup chopped green pepper 2 1/2 cups diced cooked chicken 3 cups cooked rice 1 can broiled mushrooms (3 oz) 1/4 cup choppen pimento 1/2 cup slivered almonds
Melt butter, blend in flour; gradually add broth, milk and water; cook over low heat until thick, stirring constantly. Add salt, chicken, rice and vegetables. Pour into greased 11 x 7 inch baking dish. Bake at 350º about 30 minutes. Sprinkle with almonds. Makes 10 servings.
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