3 cups of cooked rice
1 can of sliced mushrooms, drained
1/4 cup of butter
1/4 cup of flour
1 cup chicken broth
2 cups milk or half-and-half
1/4 cup chopped green pepper
1/4 cup chopped pimiento
1/2 cup slivered blanched almonds, toasted if desired
1 1/2 teaspoons salt
In a large saucepan, put the butter over medium-low heat. Stir in flour.
Slowly add chicken broth and milk, stirring constantly.
Always stirring, cook over low heat until thickened.
Add salt, add chicken, rice, and vegetables. Pour into a greased baking dish. Bake at 350° for 30 minutes. Sprinkle with almonds.
To toast the almonds use an ungreased skillet over medium heat. Stir until golden brown and aromatic.