2 tbsp. butter
2 1/2 tbsp. flour
1/16 tsp. pepper
3/4 tsp. salt
1 tbsp. chopped peanuts
2 tbsp. slivered almonds
1 c. cooked chicken
1/2 c. chicken broth
3/4 c. milk
3/4 c. cooked rice
1/3 c. mushrooms
1/16 c. chopped celery
1 tbsp. sauterne

Melt butter in skillet. Blend in flour, salt, and pepper and cook until smooth. Remove from heat. Stir in chicken broth and milk. Bring to a boil. Boil 1 minute. Stir constantly, add rice, chicken, mushrooms, celery, pimento, almonds, and sauterne. Bake in greased 1 quart casserole. Sprinkle in bread crumbs. Bake at 350 degrees for 35-40 minutes.