Club Chicken Casserole Better Homes and Gardens 1977

Ingredients

• 2 cups chicken broth
• 2/3 cup white rice, cooked (not instant preferably)

• 1 (10 ounce) package frozen chopped broccoli
• 3 tablespoons butter or margarine
• 3 tablespoons all-purpose flour
• 1 1/2 teaspoons salt
• 1 dash pepper
• 2 cups milk
• 2 cups cubed cooked chicken or turkey

• 1 (4 1/2 ounce) jar sliced mushrooms, drained
• 1/4 cup sliverd almonds, toasted
• opt. curly parsley, for garnish

Directions

1. 1

   In a saucepan bring chicken broth and rice to boiling.

2. 2

   Reduce heat; cook, covered, for 15 minutes.

3. 3

   Remove from heat; let stand, covered, for 10 minutes.

4. 4

   Meanwhile, cook broccoli according to package directions; drain well.

5. 5

   In a saucepan melt butter or margarine.

6. 6

   Stir in flour, salt, and pepper.

7. 7

   Add milk all at once; cook and stir till thickened an bubbly.

8. 8

   Stir in chicken, cooked rice, drained broccoli, and mushrooms.

9. 9

   Turn into a 2-quart casserole.

10. 10

    Bake, covered at 350 degrees till heated through, 30 to 35 munutes.

11. 11

    Sprinkle with almonds and garnish with parsley on top.