1/2 c. butter
1/3 c. flour
1 1/2 tsp. salt
1/8 tsp. pepper
1 (4 oz.) can mushroom stems, drained
1 c. chicken broth
2 c. cooked chicken
1 1/2 c. cook rice
1/3 c. chopped green pepper
1/4 c. slivered almonds
2 tbsp. chopped pimento
1 1/2 c. milk

Melt butter in 2 quart sauce pan. Stir in flour, salt and pepper. Cook over low heat until bubbly stirring constantly. Add milk and broth, heat to boiling. Let boil one minute stirring, add remaining ingredients. Pour into ungreased 2 quart casserole. Bake uncovered at 350 degrees for 40 to 45 minutes. Serves 6.

My father-in-law, G. Gutteridge, really enjoys this dish.