1/4 cup butter
1/4 cup flour
1 cup chicken broth
2 cups milk or half-and-half
1 1/2 teaspoons salt
2 1/2 cups diced cooked chicken
3 cups cooked rice
1 can (3 to 4 ounces) sliced mushrooms, drained
1/4 cup chopped green pepper
1/4 cup chopped pimiento
1/2 cup slivered blanched almonds, toasted* if desired

In a large saucepan, melt butter over medium-low heat. Stir in flour. Gradually add chicken broth and milk, stirring constantly. Cook, stirring, over low heat until thickened. Add salt. Add chicken, rice, and vegetables. Pour into a greased baking dish, about 11x7x2-inches. Bake at 350° for 30 minutes. Sprinkle with almonds.
Serves 8.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic

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