¼ c Chicken fat or butter
1/3 c Flour
1-1/2 tsp Salt
1/8 tsp Pepper
1 c Chicken broth (or bouillon)
1-1/2 c Milk
1-1/2 c Cooked brown or wild rice
2 c Cut up cooked chicken or turkey
1 can (3 oz) Sliced mushrooms, drained
1/3 c Chopped green pepper
2 Tbls Chopped pimiento
¼ c Slivered almonds
Snipped parsley
Heat oven to 350˚. Melt butter in large saucepan over low heat. Blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.
Pour into ungreased 1-12 quart casserole (or 10 x 6 x 1-1/2” baking dish). Bake uncovered 40 to 45 minutes. Sprinkle with snipped parsley.
6 to 8 servings