1/2 c. butter
1/2 c. flour
1 tsp. salt or less
1/4 tsp. pepper
1 1/2 c. chicken broth
2 1/4 c. milk
2 1/4 c. wild rice cooked
3 c. chicken cooked
1 pkg. mushrooms
1 large green pepper chopped
1 small jar of pimento
1/3 c. slivered almonds

Preheat oven to 350°F. Melt butter in large skillet; blend in flour, salt and pepper cook until smooth and bubbly over low heat. Remove from heat add chicken broth and milk. Return to heat, bring to boil, stirring constantly one minute or so. Add remaining ingredients pour into 9 by 13 pan or two small casseroles.

Bake for 30 minutes.

Serves 12. May be doubled for serving 24.