1 c. butter
1 c. flour
2 tsp. salt
1/2 tsp. pepper
3 c. chicken broth
1 1/4 c. milk or half and half
3 (6 1/4 oz. each) boxes wild rice with seasonings, cooked according to directions
6 c. chopped, cooked chicken
1 c. onions, chopped
1 c. green peppers, chopped
2 1/2 c. sliced fresh mushrooms
1/3 c. pimiento, chopped
2/3 c. slivered almonds
1 c. fresh parsley, chopped

Melt butter and blend in flour, salt and pepper. Cook over low heat until it bubbles, then remove from heat. Stir in broth and milk. Bring to a boil and boil for one minute, stirring continuously. Mix in remaining ingredients. Pour into 2 large glass casseroles. Bake at 350 degrees F. for 40 to 45 minutes. Served 25.

(From: Women of the Church, First Presbyterian Church, Montgomery, West Virginia)