1 c. butter
1 c. flour
1 tbsp. plus 2 tsp. salt
1/2 tsp. pepper
3 c. chicken broth (can use 3 chicken bouillon cubes in 3 c. boiling water for broth)
4 1/2 c. milk
4 1/2 c. cooked wild rice (8 oz.)
6 c. cooked chicken or turkey
3 (6 oz.) cans sliced mushrooms, drained
1 c. green pepper, chopped
1 (4 oz.) jar pimento, drained and sliced
2/3 c. slivered almonds

Heat oven to 350 degrees. Melt butter in large heavy pan or roaster. Blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat and stir in broth and milk. Heat to boiling, stirring constantly. Boil for 1 minute. Add remaining ingredients. Pour into 2 greased 13 x 9 x 2 baking dishes. Bake 40-45 minutes. If desired, sprinkle with minced parsley before serving. Makes 24 servings.