4 tbsp. butter
1/4 c. all-purpose flour
1 can (14 1/2-oz.) evaporated milk (1 2/3 c.)
1 c. chicken broth
3 c. cooked long-grain rice
2 1/2 c. diced cooked chicken
1 can (3-oz.) sliced mushrooms, drained
1/3 c. chopped green pepper
1/4 c. chopped canned pimiento
1 tsp. salt

In saucepan, melt butter; blend in flour. Add milk, broth, and 1/2 cup water. Cook and stir until thickened and bubbly. Add rice, chicken, mushrooms, green pepper, pimiento, and salt. Pour into greased 2-quart casserole.

Bake in 350°F oven for 40 minutes or until hot and bubbly. If desired, top with 1/4 cup toasted slivered almonds.

Serves 8 to 10.