3 c. long grain wild rice
1 1/2 c. evaporated skim milk
18 oz. cooked chicken, cubed
1/4 c. chopped onion
2 tbsp. butter
3 tbsp. plus 1 tsp. cornstarch
12 oz. chicken broth
1 tbsp. parsley flakes
1/4 c. green pepper
1 tsp. salt and pepper

In saucepan mix cornstarch, salt and pepper. Stir in milk and broth until smooth. Add butter and onion; bring to boil over medium heat. Boil one minute until thick. Stir in chicken, green pepper, parsley and rice. Place in 2 quart casserole. Bake at 375 degrees for 30 minutes uncovered. Makes 6 servings. Exchanges: 1 B; 3 P; 1/2 F; 1/2 M; 20 OPT.