Chicken - Wild Rice Casserole


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                                                  PAGE 72

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CHICKEN - WILD RICE CASSEROLE

Submitted by Ellen Y. Davidson from Ohio

                     Mrs. James C. Roberts from Michigan

                   Josephine Tupy from Minnesota

1/4 cup chicken fat or butter

5 Tablespoon flour

1 1/2 teaspoon salt

1/8 teaspoon pepper

1 cup chicken broth

1 1/2 cup milk

1 1/2 cup cooked wild rice

3/4 cup sliced mushrooms ( optional)

2 cup cooked chicken , cut up

1/3 cup green pepper, chopped

 1/4 cup slivered almonds

   Melt fat in saucepan; blend in flour, salt and pepper. Cook over low heat until smooth and bubbly ; remove from heat. Stir in chicken broth and milk. Bring to a boil and boil 1 minutes, stirring constantly. Mix sauce with remaining ingredients. Pour into greased oblong baking dish. Bake 40-45 minutes at 350 F. degrees.

YIELD: 8 Servings

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