Chicken-Rice Casserole

I got this from the Betty Crocker Cookbook

Serves: 6

¼ cup butter
1/3 cup flour
1 ½ tsp. Salt
1/8 tsp. Pepper
1 cup chicken broth
1 ½ cups milk
1 ½ cups cooked white rice
(1/2 cup rice cooked in 1 cup water)
2 cups cut-up cooked chicken or turkey
1 can (4-oz.) mushroom stems and pieces,
drained
1/3 cup shopped green pepper
¼ cup slivered almonds

Heat butter in 2-quart pan until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased 2-quart casserole or oblong baking dish, 10 x 6 x 1 ½ inches. Cook uncovered in 350 degree oven until bubbly, 40 to 50 minutes. Garnish with parsley if desired.