Chicken-rice Casserole

(my old Betty Crocker cookbook)

1/4 c. butter
1/3 c. flour
1 1/2 tsp. salt
1/8 tsp. pepper
1 c. chicken broth
1 1/2 c. milk
1 1/2 c. cooked rice
2 c. cut-up cooked chicken
1 (4 oz.) can mushrooms, drained
1/3 c. chopped green pepper
2 Tblsp. chopped pimiento
1/4 c. slivered almonds

Heat margarine in 2-quart saucepan 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, 10x6x1 1/2 inches. Cook uncovered in 350 degree oven until bubbly, 40 to 45 minutes. Garnish with parsley if desired.