WILD RICE AND CHICKEN CASSEROLE
1 cup chicken fat or butter or margarine
1 cup flour
1 tablespoon plus 2 teaspoons salt
1/2 teaspoon pepper
3 cups chicken broth*
4 1/2 cups milk
2/3 cups slivered almonds
1 cup bell pepper, chopped
4 1/2 cups cooked wild rice
6 cups cubed, cooked chicken
3 (6 oz) cans drained, sliced mushrooms
1 (4 oz) jar sliced, drained pimientos
Heat oven to 350 degrees. Melt fat in large, heavy saucepan. Blend in flour, salt and pepper and cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat; stir in milk and chicken broth. Heat to boil, stirring constantly; boil for 1 minute. Add remaining ingredients. Pour into 2 greased 9 x 12-inch baking dishes. Bake 40 to 45 minutes. If desired, sprinkle with minced parsley before serving. *Chicken broth may be made by dissolving 3 chicken cubes in 3 cups water.
Makes 24 servings
