1/4 c. butter
1/4 c. all-purpose flour
1 c. chicken broth
1 (14 1/2 oz. can - 1 2/3 c.) evaporated milk
1/2 c. water
1 1/2 tsp. salt
3 c. cooked rice
2 1/2 c. diced cooked chicken
1 (3 oz. can - 2/3 c.) sliced mushrooms (drained)
1/3 c. chopped green pepper
1/4 c. chopped pimento

Preheat oven to 350 degrees.

Melt butter; blend in flour. Add broth, milk and water; cook and stir over low heat until thick. Add salt, rice, chicken and vegetables. Pour into greased 11 1/2 x 7 1/2 x 1 1/2 inch baking dish.

Bake in moderate 350 degree oven for 30 minutes. If desired, top with 1/2 cup slivered blanched almonds, toasted. Yield 6 portions.