1 c. concentrated chicken broth (or 2 chicken bouillon cubes dissolved in 1 c. boiling water
1/4 c. rice
4 tbsp. butter
1/4 c. chopped pimento
2 tbsp. flour
1 c. light cream
1/4 tsp. salt
2 c. chicken, cut in 1/2" pieces
2 tbsp. dry bread crumbs
Dash pepper
1 tbsp. butter

Using chicken broth for liquid, cook rice according to package directions. Melt butter in heavy saucepan. Add flour; mix well. Pour in cream all at once; immediately stir vigorously over moderate heat. Cook until chicken, stirring constantly. Season with salt and pepper. Add pimentos to cream sauce; mix gently.

In buttered, 1 quart casserole dish, alternate 2 layers each of creamed mixture, chicken and cooked rice. Sprinkle top with bread crumbs and dot with butter. Bake uncovered in 350 degree oven for about 30 minutes.