1/4 c. butter
1/4 c. flour
1 c. chicken broth
1 (14 1/2 oz.) can evaporated milk
1/2 c. water
1 1/2 tsp. salt
2-3 c. cooked chopped chicken
3 c. cooked rice
1 (4 oz.) can mushrooms
1/2 c. chopped green peppers
1/2 c. chopped almonds

Blend flour and butter. Add chicken broth, milk and water and cook over low heat until thickened. Add salt, chicken, rice, mushrooms, peppers and almonds. Pour into casserole and top with slivered almonds. Bake at 350 degrees for about 30 minutes. Serves 8 to 10.