1/4 c. butter
1/4 c. flour
1 c. chicken broth
1 (13 oz.) can evaporated milk
1/2 c. water
1 1/2 tsp. salt
2 1/2 c. died chicken
3 c. cooked rice
3 oz. can sliced mushrooms
1/4 c. chopped pimentos
1/3 c. chopped green pepper
1/4 c. toasted, slivered almonds

Bake at 350 degree oven.

Blend butter and flour in large saucepan over low heat. Gradually add chicken broth, evaporated milk and water. Cook over low heat until thick, stirring occasionally. Add all the rest of the ingredients except the almonds. P our into greased 3-4 quart baking dish. Sprinkle top with toasted almonds. Bake approximately 1/2 hour when made fresh. Can be mixed ahead and baked for 1 hour if previously refrigerated. Serves 6-8.