Eleanor'S Chicken Rice

Directions

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