Eleanor'S Chicken Rice - cooking recipe

Ingredients

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

Preparation

Cook mushrooms lightly in 2 1/2 tablespoons butter.
Stir in flour; add chicken stock.
Cook and stir constantly over low heat until thickened.
Add cream and salt.
Mix rice with pimento in a buttered 1 1/2-quart casserole.
Add chicken and cover with sauce.
With a fork, lift chicken and rice lightly so sauce will run down.
Brown almonds lightly in 1/4 cup butter; drain.
Sprinkle almonds over top of casserole.
Bake in 375\u00b0 oven for 20 to 30 minutes.
Makes 4 to 6 servings.