1/4 c. chicken fat or butter
1 1/2 tsp. salt
1 c. chicken broth
2 c. cut-up cooked chicken pieces
1/3 c. chopped green pepper
1/4 c. slivered almonds
1 1/2 c. milk
1/3 c. all-purpose flour
1/8 tsp. pepper
1 1/2 c. cooked, white or wild rice
1 (3 oz.) can sliced mushrooms, drained
2 tbsp. chopped pimento
Snipped parsley

Heat oven to 350 degrees. Melt chicken fat or butter in large saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.

Pour into ungreased baking dish 10 x 6 x 1 1/2 inches or 1 1/2 quart casserole dish. Sprinkle with parsley. Bake uncovered 40 to 45 minutes. Serves 6 to 8.