5 tbsp. butter
2 tbsp. diced onion
1/4 c. diced fine celery
1/4 c. diced carrots
2 1/2 c. hot water
4 tbsp. flour
2 tsp. chicken bouillon
1 tsp. diced green pepper
1/2 tsp. pimentos (optional)
1/4 c. raw rice, cooked
10 oz. chicken breast, diced fine
1/2 c. milk
Salt and pepper to taste

Heat butter, add onion, celery, and carrots. Saute until tender, cook 5 minutes stirring constantly. Gradually add water and chicken bouillon. Cook 5 minutes. Add green pepper, pimento, and cooked rice and cooked chicken. Heat 5 minutes. Stir in milk.