4 tbsp. butter
4 tbsp. enriched flour
1 c. chicken broth
1 (14 1/2 oz.) can (1 3/4 c.) evaporated milk
1/2 c. water
1 tsp. salt
3 c. cooked rice
1 1/2 c. diced cooked chicken
1 (3 oz.) can (3/4 c.) broiled mushrooms, sliced
1/4 c. chopped pimento
1/3 c. chopped green pepper
1/2 c. blanched almonds, slivered

Preheat oven to 350 degrees. Melt butter, add flour and blend. Add broth, milk and water; cook over low heat until thick, stirring constantly. Add salt. Alternate layers of rice, chicken, vegetables and sauce in a greased 10 x 6 x 1 1/2 inch baking dish. Pour the remaining sauce on top and sprinkle with slivered almonds. Bake in a moderate oven for 30 minutes. Makes 8 to 10 servings.