1/4 c. butter
1/3 c. all-purpose 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 or wild rice
2 c. cut-up cooked chicken or turkey
1 (4 oz.) can mushroom stems and pieces, drained
1/3 c. chopped green pepper
2 tbsp. chopped pimento
1/4 c. slivered almonds

Heat butter in 2 quart saucepan until melted. Blend in flour, salt, and pepper. Cook over low heat, 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. Garnish with parsley, if desired.

To Microwave: Microwave butter, uncovered, in 1 pint glass measuring cup until melted, about 45 seconds. Blend in flour, salt, and pepper. Cover and microwave until hot and bubbly, 45 to 60 seconds. Decrease milk to 1/2 cup. Stir broth and milk into butter mixture. Cover and microwave 4 minutes; stir. Cover and microwave 2 minutes longer. Pour into ungreased 2 quart round glass casserole. Stir in remaining ingredients. Continue as directed except cover and microwave until hot and bubbly, about 5 minutes.