1/4 c. butter
1/3 c. all-purpose flour
1 1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. cooked white rice or wild rice
2 c. cut up cooked chicken or turkey
1 (4 oz.) can mushrooms (stems and pieces), drained
1/3 c. chopped green pepper
2 tbsp. chopped pimento
1/4 c. slivered almonds
1 c. chicken broth
1 1/2 c. milk

Heat butter in 2 quarts saucepan until melted. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until 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 2 quart casserole or oblong baking dish, 10 x 6 x 1 1/2 inches. Cook, uncovered, in 350 degree oven until bubbly 40-45 minutes. Garnish with parsley, if desired.