6 c. cooked rice
4 c. chicken broth
6 c. chicken
4 tbsp. butter
3 c. milk
3/4 c. flour
1 c. blanched almonds
1 c. pimiento, cut fine
1 tbsp. salt
2 lg. cans mushrooms
Pepper to taste

Pour 1 cup chicken broth over rice. Make roux with butter and flour, add milk and 3 cups broth, boil until thick. Layer rice, chicken, pimientos, almonds and mushrooms in large roaster. Cover with sauce. Cover with buttered bread crumbs. Bake 45 minutes at 350 degrees. Serves 25 to 30.