2 c. chicken broth
2/3 c. regular rice
10 oz. frozen broccoli
3 tbsp. butter
3 tbsp. all purpose flour
1 1/2 tsp. salt
Dash pepper
2 c. milk
2 c. cubed, cooked chicken
1 (4 1/2 oz.) jar sliced mushrooms, drained
1/4 c. toasted slivered almonds

In saucepan bring chicken broth and rice to a boil. 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 2 quart casserole dish. Bake, covered at 350 degrees until heated through for 30 to 35 minutes. Sprinkle with almonds. Makes 6 servings.