1/4 c. butter or chicken fat
1/4 c. enriched flour
1 c. chicken broth or 1 1/2 chicken bouillon cubes in 1 c. hot water
1 (14 1/2 oz.) can evaporated milk
1 1/2 tsp. salt
2 1/2 c. diced cooked chicken
3 c. cooked rice
1 (3 oz.) can broiled sliced mushrooms, drained
1/4 c. chopped pimento
1/4 c. chopped green pepper
1/2 c. silvered blanched almonds, toasted

Melt butter; blend in flour. Gradually add broth, milk and 1/2 cup water; cook and stir over low heat until thick. Add salt. Add chicken, rice and vegetables. Pour into greased 11 1/2 x 7 1/2 x 1 1/2 inch baking dish. Bake at 350 degrees for about 30 minutes. Sprinkle with almonds. Makes 8-10 servings.