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- 1 pkg (6-ozs.) long-grain wild rice
- 1 2/3 cups evaporated milk
- 2 1/2 cups chopped cooked chicken
- 1/3 cup chopped green pepper
- 1/4 cup slivered almonds, lightly toasted
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 cup chicken broth
- 1 can (3-oz.) mushrooms, drained
- 1/4 cup chopped pimento
- salt and pepper to taste
Prepare rice according to package directions; set aside.
Melt butter in a heavy saucepan over low heat.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly, until thickened and bubbly.
Combine evaporated milk, broth, rice, chicken, mushrooms, green pepper, and pimento.
Pour into lightly greased 2-quart casserole.
Sprinkle with almonds.
Cover and refrigerate overnight.
Remove casserole from refrigerator. Let stand at room temperature 30 minutes.
Remove cover and bake at 350° for 35 minutes.
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