In a saucepan, melt 1/4 cup butter. Blend in 1/4 cup all-purpose flour. Add:

1 2/3 c. evaporated milk
1 c. chicken broth
1/2 c. water

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

3 c. cooked long grain rice
2 1/2 c. diced cooked chicken
1 (3 oz.) can sliced mushrooms, drained
1/3 c. chopped green pepper
1/4 c. chopped pimento
1 1/2 tsp. salt

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