Chicken-Rice Casserole recipe

Ingredients:
10 oz of cut-up cooked chicken.
4 oz (1 can) of mushroom stems and pieces.
1 ½ cups of cooked white rice.
1 ½ cups of skimmed milk.
1 cup chicken broth.
½ cup of all-purpose flour.
¼ cup of green bell pepper, chopped.
¼ cup of margarine.
¼ cup of slivered almonds.
2 tablespoons of chopped pimiento.
1 teaspoon of salt.
Pinch of pepper.
Parsley.

Procedures:
Preheat your oven to 350ºF (175ºC).

Heat the margarine in a two-quart saucepan over medium heat.

Stir in the flour, salt and pinch of pepper.

Cook, stirring constantly, until bubbly. Remove from heat.

Stir in the milk and chicken broth.

Heat up to boiling, stirring all the time.

Boil and stir for 1 minute.

Add the remaining ingredients and stir in.

Pour into an ungreased two-quart casserole dish.

Bake uncovered for 45 minutes.

Garnish with parsley and serve.