Wild Rice Chicken Casserole
2 c. cooked rice, white, wild
3 c. cooked chicken, cubed (4 fillets)
1 can mushrooms (opt.) topped w/ c. slivered almonds
c. marg. ( butter buds, OK)
2 ts. salt, ts. pepper
1 c. chicken broth
2 c. milk
Melt marg. Blend in flour, S&P. Cook over low heat, stirring 'til smooth and bubbly. Stir in chicken broth and milk. Heat to boiling, stirring constantly. Boil one minute.
Make white sauce. Add remaining ingredients (not almonds or parsley). Pour in 9x13 pan; top w/almonds. Bake 40-45 minutes at 350. Sprinkle w/parsley before serving.