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Turkey-Rice Casserole

1/2 c Margarine
1/2 c Flour
1 ts Salt
1/4 ts Pepper
1 1/2 c Turkey broth
2 c Milk
3 c Turkey; cooked, cut-up
8 oz Canned mushrooms
1/2 c Green bell pepper; chopped
2 oz Pimiento; sliced, drained
1/3 c Pecan pieces
3 c Cooked long-grain & wild rice mix; cooked according to package directions
Hot pepper sauce; to taste


Heat margarine until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in chicken broth and milk. Heat to boiling STIRRING CONSTANTLY. Boil and stir 1 minute (liquid will thicken). Remove from heat. Stir in remaining ingredients. Pour into ungreased baking dish(s) . Cook uncovered in 350 degree oven until hot an bubbly 40-45 minutes. Less time if making two small dishes.


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