Homestyle Chicken and Rice Casserole

My mom has made this casserole since I was a kid. It is simple,comfort food to me. Cooking for my kids, I often leave out the pimento and the almonds. For added favor I cook the rice is chicken broth. I always double the recipe and put one, uncooked, in a foil pan in the freezer. This is a nice casserole to take to someone that has just had a new baby.

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 1⁄8 cup butter
• 1⁄3 cup flour
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon pepper
• 1 1⁄2 cups milk
• 1  cup chicken broth
• 2  cups  cooked chicken, cut up into bite size pieces
• 1 1⁄2 cups cooked white rice
• 1⁄3 cup green pepper, chopped
• 1⁄4 cup  slivered almonds
• 2  tablespoons chopped pimiento, drained
• 1 (4 ounce) can mushrooms, drained

Directions

1. Melt the butter in a large sauce pan, wisk in the flour, salt and pepper. Over low heat, whisk constantly until flour/butter mixture turns golden and bubbling.
2. Add the milk and chicken broth. Whisk in well.
3. Bring to a boil. Continue to whisk or stir until it has been at a bubbling, low boil for one minute or so.
4. Remove from heat, add the other ingredients and mix well.
5. Taste for seasoning, add salt and pepper as needed.
6. Spoon into an ungreased, 8x11-inch or 2 quart Pyrex casserole dish. Do not cover.
7. Bake at 350°F until the casserole is bubbling and starting to lightly crisp around the edges for about 45 minutes.