1 (6 oz.) pkg. long grain and wild rice
1/4 c. butter
1/4 c. flour
1 (13 oz.) can evaporated milk
1/2 c. chicken broth
2 1/2 to 3 c. chopped, cooked chicken
1 (4-6 oz.) can sliced mushrooms, drained
1/3 c. chopped green pepper
1 sm. jar diced pimiento
1/4 c. slivered almonds, toasted

Prepare rice according to package directions and set aside. Melt butter in a heavy saucepan over low heat. Add flour and stir until smooth. Cook 1 minute, stirring all the time. Gradually add milk and broth and cook over medium heat, stirring constantly until thickened and bubbly.

Combine in a large bowl the sauce, rice, chicken, mushrooms, green pepper and pimiento. Pour into a greased 9x13 baking dish. Sprinkle the top with almonds. Cover and refrigerate until ready to bake - several hours or overnight. Bring to room temperature, then bake at 350 degrees for 35-45 minutes. Serves 6-8.