4 tbsp. butter
4 tbsp. enriched flour
1 c. chicken broth
1 (14 1/2 oz.) can evaporated milk
1/2 c. water
1 tsp. salt
3 c. cooked rice
1 1/2 c. diced cooked chicken
1 (3 oz.) can broiled, sliced mushrooms
1/4 c. chopped pimiento
1/3 c. chopped green pepper
1/2 c. blanched almonds, slivered

Melt butter; add flour and blend. Add broth, milk and water; cook over low heat until thick, stirring constantly. Add salt. Alternate layers of chicken, rice, vegetables and sauce in a greased 10 x 6 x 1 1/2 inch baking dish. Pour remaining sauce on top and sprinkle with slivered almonds. Bake in a moderate oven, 350 degrees for 30 minutes. Makes 6 servings.