Blend in:

Add: 1 c. chicken broth 1/2 c. water

Cook quickly, stirring constantly, until mixture thickens and bubbles.

Add: 2 1/2 c. diced cooked chicken 1 (3 oz.) can sliced mushrooms, drained 1/3 c. chopped green pepper 1/4 c. chopped canned pimiento 1 1/2 tsp. salt

Pour into greased 2 quart casserole. Bake uncovered in moderate oven (350) for 40 minutes or until heated through. If desired, top with 1/4 cup toasted slivered almonds. Makes 8 to 10 servings.