CLUB CHICKEN CASSEROLE
2 Cups Cooked Chicken, cut up
3 Cups Cooked Rice, use 1 teaspoon chicken bouillon in the water when you cook the rice
1 pkg Sliced Fresh Mushrooms
1 Red Bell Pepper, coarsely chopped
4 Tablespoons Butter
4 Tablespoons Flour
1 can (14 ½ oz) Evaporated Milk
1 Cup Water, with 1 teaspoon chicken bouillon dissolved in it
½ Cup Almonds, sliced or coarsely chopped
Saute the mushrooms and red bell pepper until just tender. Drain thoroughly. In a medium saucepan over medium high heat, melt the butter; slowly stir in the flour, stirring constantly until slightly browned. Gradually pour in the evaporated milk and then the water with bouillon, whisking rapidly. Continue cooking until sauce is thick, stirring constantly.
In a greased 13 x 9 casserole dish, layer the rice, the chicken, and the sauted mushrooms and peppers. Pour the sauce over all. Sprinkle top with almonds. Bake uncovered at 350 degrees for 30 minutes.