Almond Chicken Casserole


  
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<h1>Almond Chicken Casserole</h1>
<h2>Ingredients</h2>
<ul>
<li>4 large chicken breasts, boiled and cubed</li>
<li>1 can mushrooms</li>
<li>1 can sliced water chestnuts</li>
<li>2/3 cup chopped almonds</li>
<li>1 medium onion, chopped</li>
<li>2 cups chicken broth</li>
<li>1 1/2 cups milk</li>
<li>1/2 cup butter</li>
<li>1/2 cup plain flour</li>
<li>1 teaspoon salt</li>
<li>1/2 teaspoon pepper</li>
<li>3 tablespoons wine</li>
<li>Paprika</li>
<li>Cooked rice</li>
</ul>
<h2>Directions</h2>
<ol>
<li>Preheat oven to 350°F.</li>
<li>Make sauce by melting butter and blending in flour, salt, and pepper. Cook 1 minute.</li>
<li>Add milk and broth, stirring constantly. Cook for a couple of minutes and add wine.</li>
<li>Spread half of the chicken into a casserole dish. Sprinkle with onion, almonds, mushrooms, and water chestnuts. Spread another layer of chicken.</li>
<li>Pour sauce over top, sprinkle with paprika, and bake 45 minutes. Serve over rice.</li>
</ol>