1/4 c. butter
1/4 c. flour
1 can (14 1/2 oz.) Pet milk
1 c. chicken broth
1/2 c. water
3 c. cooked long grain rice
3 oz. can mushrooms, drained, sliced
1/3 c. chopped green pepper
1 1/2 tsp. salt
2 1/2 c. cooked, diced chicken
1/4 c. pimento

In pan melt butter. Blend in flour. Add can of evaporated milk, 1 cup chicken broth, 1/2 cup water. Cook until thick and bubbly. Add 3 cups rice, chicken, mushrooms, green pepper, pimento, salt. Pour into 2 quart casserole. Bake uncovered 350 degrees 40 minutes. Serves 8-10.