Ingredients
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2 cups chicken broth
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2/3 cup white rice, cooked (not instant preferably)
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1 (10 ounce) package frozen chopped broccoli
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3 tablespoons butter or 3 tablespoons margarine
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3 tablespoons all-purpose flour
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1 1/2 teaspoons salt
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1 dash pepper
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2 cups milk
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2 cups cubed cooked chicken or 2 cups turkey
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1 (4 1/2 ounce) jar sliced mushrooms, drained
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1/4 cup sliverd almonds, toasted
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opt. curly parsley, for garnish
Instructions
- In a saucepan bring chicken broth and rice to boiling.
- Reduce heat; cook, covered, for 15 minutes.
- Remove from heat; let stand, covered, for 10 minutes.
- Meanwhile, cook broccoli according to package directions; drain well.
- In a saucepan melt butter or margarine.
- Stir in flour, salt, and pepper.
- Add milk all at once; cook and stir till thickened an bubbly.
- Stir in chicken, cooked rice, drained broccoli, and mushrooms.
- Turn into a 2-quart casserole.
- Bake, covered at 350 degrees till heated through, 30 to 35 munutes.
- Sprinkle with almonds and garnish with parsley on top.