2 c. chicken broth
2/3 c. reg. rice
1 (10 oz.) pkg. frozen broccoli
3 tbsp. butter
1 1/2 tsp. salt
Dash of pepper
2 c. milk
2 c. cubed, cooked chicken or turkey
1 (4 1/2 oz.) jar sliced mushrooms, drained
1/4 c. toasted slivered almonds

In saucepan, bring chicken broth and rice to boiling. Reduce heat; cook, covered for 15 minutes. Remove from heat; let stand, covered for 10 minutes. Meanwhile cook broccoli according to package directions, drain well.

In saucepan melt butter. Stir in flour, salt and pepper. Add milk all at once; cook and stir until thickened and bubbly. Stir in chicken, cooked rice, drained broccoli and mushrooms. Turn into a 2 quart casserole. Bake covered at 350 degrees until heated through, 30 to 35 minutes. Sprinkle with almonds. 6 servings.