1 (6 oz.) pkg. long grain and wild rice mix
1/4 c. butter
1/4 c. flour
1 can evaporated milk, undiluted
1 1/2 c. water and 1 tsp. McKay's chicken seasoning
2 c. diced "Worthington Fri-Chick" chicken
1 (3 oz.) can sliced mushrooms, drained
1/3 c. chopped green pepper
1/4 c. pimento, chopped
Salt to taste
1/4 c. slivered almonds, toasted

Prepare rice mix according to package directions using season packet. Set aside. Melt butter in heavy saucepan; stir in flour until well blended. Gradually stir in milk and broth (I use the liquid on the canned chicken for part of the broth mixture). Cook, stirring constantly, over medium heat until mixture is smooth and thickened. Add sauce to cooked rice; mix in chicken, mushrooms, pepper, pimento, salt. Spoon into a greased 2 quart casserole. Sprinkle with toasted almonds. Bake at 350 degrees for 30-40 minutes. 8 servings.