1/4 c. butter
1/3 c. flour
1 1/2 tsp. salt
1/8 tsp. pepper
1 c. chicken broth
1 1/2 c. milk
1 1/2 c. cooked white rice
2 c. cooked, cut up chicken
4 oz. can mushroom stems and pieces
1/3 c. chopped green pepper
1/4 c. slivered almonds

Heat butter in 2 quart saucepan until melted. Blend in flour, salt and pepper. Cook over low hat, stirring constantly until bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased 2 quart casserole or oblong baking dish, 10 x 6 x 1 1/2 inches. Cook uncovered in 350 degree oven until bubbly, 40 to 45 minutes. Makes 6 servings.