Club Chicken Casserole

Martha Tedrow

Ingredients

1/2 Cups Slivered Almonds
21/64 Cups Chopped Pepper
1/4 Cups Pimento
3 7/8 Ounces Sliced Mushrooms
1 1/2 Cups Diced Chicken
3 7/8 Cups Cooked Rice
1 7/8 Teaspoons Salt
1/2 Cups Water
14 7/8 Ounces Evaporated Milk
1 7/8 Cups Chicken Broth
4 7/8 Tablespoons Flour
4 7/8 Tablespoons Butter

Instructions

Blend together the flour and butter; add the chicken broth, milk, water and salt. Cook until thickens. In a casserole dish layer meat, vegetables, alternating with cooked rice. Pour the liquid over the mix and top with almonds. Bake in a 350 degree oven for 30-45 minutes.