2 cups chicken broth
2/3 cup white rice
1 (10 oz) pkg frozen chopped broccoli
3 tbls margarine
3 tbls flour
1½ tsp salt
Dash pepper
2 cups milk
2 cups cooked chicken, cubed
1 (4½ oz) can mushrooms, drained
¼ cup toasted slivered almonds
Preheat oven to 350 degrees. In saucepan bring chicken broth and rice to boiling. Reduce heat, cook covered for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Meanwhile, cook broccoli according to pkg directions; drain well. In saucepan melt margarine. Stir in flour, salt, pepper, and add milk all at once. Cook and stir until thickened and bubbly. Stir in chicken, rice, broccoli, and mushrooms. Turn into 2 quart baking dish. Bake, covered, for 30-35 minutes. Sprinkle with almonds.
