4 tbsp. butter
1/2 c. flour
1 1/2 c. evaporated skim milk
2 c. cooked rice
3 lb. cooked chicken, diced
1/2 c. sliced, drained mushrooms
1/2 c. chopped green peppers
1/2 can pimientos
1/4 c. chopped celery

In a saucepan, melt butter, blend in flour. Add milk and 1/2 cup water, cook and stir until thickened. Add rice, chicken, mushrooms, green peppers, celery, pimientos and 1 1/2 teaspoons salt. Pour into a 2 quart casserole and bake at 350 degrees for 40 minutes. Serves 4.