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Club Chicken


  • 1/4 cup butter or margarine
  • 1/4 cup flour
  • 1 cup chicken broth
  • 2 1/2 cups diced cooked chicken
  • 3 cups cooked rice
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  • 2/3 cup drained sliced mushrooms
  • 1 2/3 cups evaporated milk
  • 1/2 cup water
  • 1 1/2 tsp. salt
  • 1/4 cup chopped pimiento
  • 1/3 cup chopped green pepper
  • 1/2 cup slivered almonds


Melt butter, blend in flour. Gradually add broth, milk and water; cook over low heat until thick, stirring constantly. Add salt, chicken, rice, and vegetables. Pour into greased 11x7 baking dish. Bake at moderate oven (350 degrees F) for 30 minutes. Sprinkle with toasted almonds. Makes 8-10 servings.

By Robin from Washington, IA


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