2 c. chicken broth
2/3 c. reg. rice, uncooked
1 (10 oz.) pkg. frozen chopped broccoli
3 tbsp. butter
3 tbsp. all-purpose flour
1 1/2 tsp. salt
Dash 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 (optional)

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. Makes 6 servings.