Melt Chicken Fat in large saucepan over low heat. Blend in Flour, Salt and Pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.
Stir in Broth and Milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.
Pour into ungreased baking dish, 10 x 6 x 1 ½ inches, or 1 ½ quart casserole. Bake uncovered 40 to 45 minutes. Sprinkle with snipped parsley.