1/4 c. butter
1/4 c. flour
1 2/3 c. evaporated milk
1 c. chicken broth
1/2 c. water
3 c. cooked long-grain rice
2 1/2 c. cooked chicken, diced
1 (3 oz.) mushrooms, drained
1/3 c. chopped green pepper
1/4 c. pimiento
1 1/2 tsp. salt

In saucepan, melt butter and blend in flour. Add milk, broth and water. Cook quickly, stirring constantly, until mixture thickens and bubbles. Add rice, chicken, mushrooms, green pepper, pimiento and salt. Pour into greased 2 quart dish. Bake uncovered, at 350 degrees for 40 minutes, or until heated through.