| | Directions | | Sauce: sauté 1/2 c. chopped onion in 1/2 c. melted butter. Blend in 2/3 C. flour, salt & pepper to taste. Slowly add 1 can chicken broth and 1 small can Carnation evap. milk. Cook until mixture thickens. Combine all ingredients and pour into buttered 9 x 13 casserole dish. Sprinkle 1/2 cup slivered almonds on top and bake uncovered for 1 hour at 350 degrees. Cube 2 slices of bread and sauté in 1/4 c. butter until crisp. Add buttered breadcrumbs last 15 minutes. |
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| Ingredients | | - |  | 4 cups cooked rice: 1 box Uncle Bens Long Grain & Wild Rice + 1 or 2 cups cooked Minnesota wild rice (may use equivalent amount of cooked white or brown rice if preferred.) |
| - | | 4 cups cooked chicken or turkey, chopped |
| - | | 1 1/2 cups chopped celery, cooked slightly |
| - | | 1 can mushrooms, chopped (small can) |
| - | | 1/2 cup chopped onion |
| - | | 1/2 cup melted butter |
| - | | 2/3 cup flour |
| - | | 1 can chicken broth |
| - | | 1 can evaporated milk (small can) |
| - | | 1/2 cup slivered almonds |
| - | | 2 slices bread, cubed |
| - | | 1/4 cup butter |
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