Chicken Casserole

(Doris Bevington)

1/4 cup butter
1/4 cup flour
1 cup chicken broth
1/2 cup light cream with 1 cup milk
OR 14-oz. can evaporated milk
1/2 teaspoon salt
3 cups diced cooked chicken
2 cups cooked rice
4-oz. can sliced mushrooms, drained
1/4 cup chopped pimento
1/3 cup chopped green pepper
1/2 cup slivered almonds, toasted

In a large saucepan, melt the butter, blend in the flour, gradually adding the chicken broth, cream and milk mixture or evaporated milk.  Cook, stirring constantly until the mixture thickens.  Add the chopped salt, chicken, rice, and vegetables.  Sprinkle with slivered almonds.  Place in a greased 9x13-inch baking pan and bake in 350 degree oven for thirty minutes.