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Prep Time20min
Total1hr5min
Servings6
Ingredients12
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Ingredients
1/4
cup margarine or butter
1/3
cup all-purpose flour
3/4
teaspoon salt
1/8
teaspoon pepper
1 1/2
cups milk
1
cup chicken broth
2
cups cut-up cooked chicken
1 1/2
cups cooked white rice
3
ounces mushrooms, sliced (about 1 cup)
1/3
cup chopped green bell pepper
1/4
cup slivered almonds
2
tablespoons chopped pimientos
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Instructions
Step
1
Heat oven to 350°.
Step
2
Melt margarine in 2-quart saucepan over medium heat. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.
Step
3
Pour into ungreased 2-quart casserole or square baking dish, 8x8x2 inches. Bake uncovered 40 to 45 minutes or until bubbly. Garnish with parsley sprig if desired.
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For a crunchy topping, don't mix the almonds in with the other ingredients. Instead, sprinkle the almonds over the casserole 10 minutes before it's done baking.
1 can (4 ounces) mushroom stems and pieces, drained, can be substituted for the fresh mushrooms.
Tuna-Rice Casserole: Substitute 1 can (12 1/2 ounces) tuna, drained, for the chicken.
Turkey-Wild Rice Casserole: Substitute 2 cups cut-up cooked turkey for the chicken, and wild rice for the white rice.
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Nutrition Facts
Serving Size:1 Serving
Calories
300
Calories from Fat
135
Total Fat
15g
Saturated Fat
4g
Cholesterol
45mg
Sodium
550mg
Total Carbohydrate
22g
Dietary Fiber
1g
Protein
19g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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