1/4 c. butter
1/3 c. flour
1/8 tsp. pepper
1 c. chicken broth
1 1/2 c. milk
1 1/2 c. cooked rice
3/4 c. water
3/4 c. instant rice (prepared ahead)
2 c. cooked and cubed chicken or turkey
1 can mushrooms (3 oz.)
1/3 c. chopped green peppers
2 tbsp. pimento
1/4 c. slivered almonds
Snipped parsley

Heat oven to 350 degrees. Melt butter in heavy pan over medium heat. Blend in flour and pepper. Cook over low heat, until smooth and bubbly. Remove from heat. Slowly add broth and milk; keeping mixture smooth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased baking dish (10 x 6 x 1 1/2) or 1 1/2 quart casserole uncovered. Bake 40-45 minutes. Sprinkle with snipped parsley (optional).