Chicken Rice Casserole

1/4 cup butter, margarine or chicken fat
1/4 cup flour
1 cup chicken broth
14 1/2 oz can (1 2/3 cup) 1% milk
1 1/2 tsp salt
2 1/2 cup diced cooked chicken
3 cup cooked rice (not dry)
6 large fresh mushrooms
1/4 cup chopped pimiento (2 oz jar)
1/3 cup chopped green pepper
1 cup slivered blanched almonds, toasted (save 1/2 for topping)

Melt butter, blend in flour. Gradually add broth and milk. Cook over low heat until thick, stirring constantly. Add salt, chicken, rice and vegetables. Pour into greased baking dish. (11 1/2 x 7 1/2 x 1 1/2 )

Bake in 350 degree oven about 30 minutes. Sprinkle with almonds.

Makes 10 servings (enough for 6 persons) Will freeze