2 c. cubed, cooked chicken
1 pkg. wild and long grain rice, cooked per pkg. directions
1/2 c. butter
1/2 c. chopped onion
1/4 c. flour
1 (6 oz.) can sliced mushrooms, drained or 1/3 c. sliced fresh mushrooms
1 can evaporated milk
1 1/2 c. chicken broth
1/2 c. pimento, diced; optional

Saute butter and onions. Add flour, stirring until smooth and thick. Combine remaining ingredients. Pour into casserole dish. If desired, sprinkle slivered almonds over top. Bake uncovered at 350 degrees for 30 minutes.