2 (12 oz.) pkg. long grain white and wild rice, frozen in plastic pouch
1/2 c. butter
1/2 c. flour
2 1/2 tsp. salt or less
1/4 tsp. pepper
1 1/2 c. chicken broth
2 1/4 c. milk
3 c. sup of cooked chicken
2 to 2 1/2 oz. jars sliced mushrooms or fresh
1/2 c. chopped green pepper
1 (4 oz.) jar drained and diced pimento
1/3 c. slivered almonds

Cook rice according to package directions only until thawed. Melt butter in large saucepan. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Boil and stir 1 minute. Stir in rice, chicken, mushrooms, green pepper, pimento, and almonds. Turn mixture into greased 13 1/2 x 9 x 2 inch baking dish. Bake at 350 degrees for 30-40 minutes. Serves 10.