4 tbsp. butter
5 tbsp. flour
1 c. chicken stock
1 1/2 c. can milk
1 tsp. salt
3 c. cooked rice
3 c. diced cooked chicken
1 (3 oz.) can mushrooms
1/4 c. chopped pimento
1/3 c. chopped green pepper
1/2 c. slivered almonds

Melt butter; add flour and blend. Add stock, milk. Cook over low heat until thick, stirring constantly. Add salt. Alternate layers of rice, chicken and vegetables. Pour over sauce. Bake in oven at 350 degrees for 30 minutes. Bake in a square 1 1/2 inch casserole. Serves 8 to 10.