4 tbsp. butter
5 tbsp. flour
1 c. low sodium chicken broth
1 1/2 c. evaporated skim milk
1/4 tsp. salt
1 c. raw wild rice
2 c. diced, cooked chicken
3/4 c. sliced fresh mushrooms
1/4 c. diced pimento
1/3 c. chopped green pepper
1/2 c. sliced mushrooms

In a heavy saucepan, melt butter. Add flour and salt. Cook over medium heat until thick, stirring constantly. Mix together raw rice, chicken, mushrooms, pimento and green pepper. Place in a non-stick baking dish. Pour sauce over casserole and top with almonds. Cover and bake until rice is tender - about 1 hour at 350 degrees.