2 c. (or more) cooked chicken, white meat
2 c. cooked, cooled rice
1/2 tsp. pepper
1/2 tsp. salt
1/2 c. mayonnaise (or less)
2 tbsp. butter
2 tbsp. flour
2 c. milk
1/2 c. grated cheese
1/2 c. green pepper, chopped
3 tbsp. onion, chopped
3/4 c. slivered almonds
1 tbsp. sherry
1 sm. jar pimentos, cut up

Saute onion and green pepper in butter. Add flour and cook for 2 minutes. Add salt, pepper, sherry and milk. Cook over low heat until thickened, stirring constantly for a smooth sauce. Add pimento, almonds and mayonnaise.

Mix rice, chicken and cream sauce. Pour in shallow pan or casserole and sprinkle with cheese. Bake 25 minutes at 400 degrees or until brown. (Several frozen chicken breasts could be used for this.) Poach in water for about 30 or 40 minutes. Then cool before chopping.