4 tablespoons margarine
6 to 8 ounces sliced mushrooms
1/4 cup all-purpose flour
1 can (1 2/3 cups) evaporated milk
1 1/2 cups chicken broth
3 cups cooked rice
2 to 3 cups chopped, cooked chicken
1/3 cup chopped bell pepper, green
1 small jar (2 ounces) chopped pimiento, drained (1/4 cup)
salt, to taste
buttered bread crumbs, optional
Preparation:
In a large saucepan over medium heat, melt margarine; add mushrooms and cook until softened, about 2 minutes. Blend in flour; cook, stirring, for about 1 minute. Gradually add milk and broth. Cook and stir until thickened and bubbly. Add rice, chicken, pepper and pimiento. Add salt to taste.
Transfer to a greased, 2-quart casserole. Bake at 350° for 35 to 45 minutes. If desired, top with buttered bread crumbs or other topping.