1/4 c. butter
1/3 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. Chicken Bouquet
1 1/2 c. milk
1 1/2 c. cooked white rice
2 c. cut up cooked chicken
1/3 c. chopped green pepper - OPTIONAL
2 tbsp. chopped pimientos - OPTIONAL

Heat butter in 2 quart saucepan until melted. Blend in flour, salt, pepper; cook over low heat, stir constantly until bubbly. Remove from heat. Stir in broth and milk. Heat to boiling. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased 2 quart casserole or oblong baking dish.

Cook uncovered in 350°F oven until bubbly, 40 to 45 minutes.