Ingredients
2 T. butter
2 1/2 T. flour
1/2 C. chicken broth
3/4 C. evaporated mik or light cream
1/2 tsp. salt
1/2 C. raw wild rice (wash boiling water)
1 1/2 C. chicken, diced
1/2 C. mushrooms, sliced
1/4 C. green pepper, sliced
1/8 C. pimento, diced optional
1/4 C. sliced almonds
Preparation
Make cream sauce by melting butter and flour and blend. Add broth and milk gradually, stirring constantly. Cook until thick. Add salt. Wash wild rice with boiling water several times through strainer. Combine with other ingredients. Pour into a greased casserole. Pour sauce over all and top with sliced almonds. Bake in med 350∞ oven for 50 min.
