3 tbsp. butter
3 tbsp. flour
2 c. chicken bouillon
1 c. milk
Salt & pepper to taste
3 c. cooked rice
3 c. diced cooked chicken
1 c. sliced mushrooms
1/2 c. slivered blanched almonds
1 can (4 oz.) pimentos, chopped
Bread crumbs

Melt butter in a saucepan and stir in the flour; blend well. Add bouillon (or 2 chicken bouillon cubes dissolved in 2 cups hot water), milk, salt and pepper. Cook, stirring constantly, for a few minutes to make a sauce.

Butter a 2 quart casserole. Spread half of rice evenly over the bottom. Top rice with half each of chicken, mushrooms, almonds and pimentos. Carefully pour in half of sauce. Repeat layers except pimento and add remaining sauce. Sprinkle lightly with bread crumbs. Decorate with remaining pimento. Bake in 350 degree oven for 45 minutes. 8 servings. This may be made ahead of time and refrigerated until ready to bake.