1 (6 oz.) pkg. long grain & wild rice mix
1/4 c. butter
1/4 c. flour
1 (13 oz.) can evaporated milk
1 1/2 c. chicken broth
3 c. chicken, diced
1 (6 oz.) can mushrooms, sliced
1/3 c. bell peppers, chopped
1/4 c. pimento, chopped
Salt to taste
1/4 c. slivered almonds, toasted

Prepare rice mix according to package directions. Melt butter and stir in flour. Gradually stir in milk and chicken broth. Simmer until smooth and thickened. Add cream sauce to cooked rice. Mix in chicken, mushrooms, peppers, pimento and salt. Spoon into a greased casserole. Sprinkle top with toasted almonds. Bake at 350 degrees for 30 to 40 minutes. Freezes well. I triple recipe and freeze the extras. Serves 8.