4 tbsp. butter
1 tbsp. flour
1 c. low-sodium chicken broth or 2 tsp. low-sodium chicken bouillon dissolved in 1 c. hot water
1 1/2 c. evaporated milk
1/4 tsp. salt
1 c. raw wild rice
2 c. diced cooked chicken
3/4 c. sliced fresh mushrooms
1/4 c. diced pimiento
1/3 c. chopped green pepper
1/2 c. sliced almonds

In a heavy saucepan, melt butter. Add flour and blend. Add chicken broth, milk and salt. Cook over medium high heat until thick, stirring constantly.

Mix together raw rice, chicken, mushrooms, pimiento and green pepper. Place in a non-stick sprayed 8x10 baking dish. Pour sauce over casserole and top with almonds. Cover and bake until rice is tender, about an hour. Add more chicken broth if casserole becomes dry during baking.