4 tbsp. butter
1 c. chicken stock
3/4 c. mushrooms
3 c. cooked rice
5 tbsp. flour
1 tsp. salt
1/4 c. pimento
1/2 c. sliced toasted almonds
1 1/2 c. milk
1 1/2 c. diced chicken
1/3 c. green peppers

Melt butter and add flour, stock and milk. Cook until thick. Add salt, chicken, mushrooms, pepper and pimento. Pour over cooked rice in casserole. Top with almonds. Bake at 350 degrees for 30 minutes.