Eleanor'S Chicken Rice

• 2 1/2 Tbsp. butter
• 2 1/2 Tbsp. flour
• 1/2 c. cream
• 1 tsp. salt
• 2 c. cubed, cooked chicken
• 1/2 c. butter
• 1/2 c. sliced mushrooms
• 1 3/4 c. chicken stock
• 3 c. hot cooked rice
• 1 jar pimento, diced
• 1/3 c. blanched split almonds

1. Cook mushrooms lightly in 2 1/2 tablespoons butter.
2. Stir in flour; add chicken stock.
3. Cook and stir constantly over low heat until thickened.
4. Add cream and salt.
5. Mix rice with pimento in a buttered 1 1/2-quart casserole.
6. Add chicken and cover with sauce.
7. With a fork, lift chicken and rice lightly so sauce will run down.
8. Brown almonds lightly in 1/4 cup butter; drain.
9. Sprinkle almonds over top of casserole.
10. Bake in 375u0b0 oven for 20 to 30 minutes.
11. Makes 4 to 6 servings.

butter, flour, cream, salt, chicken, butter, mushrooms, chicken stock, hot cooked rice, pimento, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=641501 (may not work)