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

Melt butter. Add flour and blend. Add broth, milk and water. Cook over low heat until thick, stirring constantly. Stir in salt, rice, chicken and vegetables.

Pour into a greased 7 1/2 x 11 1/2 inch baking dish. Bake in a moderate oven, 350 degrees, for 30 minutes. Top with almonds. Makes 8-10 servings.