6 c. cooked chicken
4 c. chicken broth
6 c. cooked rice
3 c. milk
3/4 c. Gold Medal flour
1 tbsp. salt
1/8 tsp. pepper
1 c. blanched almonds
1 sm. can pimiento
2 cans mushrooms (2 c.)
Buttered bread crumbs or cracker crumbs
Paprika on top
4 tbsp. butter

Boil one large chicken (when cool, cut into 1" pieces and measure). Pour one cup chicken broth over cooked rice. Make a rich gravy by using the milk, remaining chicken broth and melted butter blended with flour. Add salt and pepper, cut almonds in slices and cut pimientos very fine, slice mushrooms and fry in a little butter until lightly browned. Cover bottom of casserole with rice and generous amount of gravy over the layer of chicken and rice, dot with almonds and mushrooms and pimiento. Repeat with second layer and top with buttered bread crumbs. Bake until thoroughly heated at 350 degrees. Also can be placed in a 9"x13" casserole pan and cut in squares for luncheons.