Chicken Rice Casserole
Old Betty Crocker Recipe about 1975

1/2 cup margarine or butter
2/3 cup all-purpose flour
1 1/2 tsp salt
1/2 tsp black pepper
3 cups milk
2 cups chicken broth
4 cups cut-up cooked chicken
2 1/4 cups white rice
1/2 cup chopped green bell pepper
1/2 cup slived almonds -optional
1/4 cup chopped pimiento
2 cups chopped fresh mushrooms, or 2 small cans

Heat oven to 350°
Heat margarine in a dutch oven until melted. Stir in flour, salt and pepper. Cook over medium heat , stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heating to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.

Pour into 2 ungreased - Two quart casserole dish or baking dish. Bake uncovered for 40-45 minutes or until bubbly. 12 Servings

Notes: I'm sure I would have to throw alittle Pepperidge Farms Bread Stuffing
Mix on top of this. Not tested but one very similar has been.