Still in the hospital... still can't eat. But I can still share recipes!
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup milk
salt and pepper
3 cups cooked rice
3 cups cooked diced chicken
2 cups sliced sauteed mushrooms
1/2 cup slivered almonds
1 jar (4 ounces) chopped pimiento, drained
buttered bread crumbs
Melt butter over low heat in a medium saucepan; stir in flour, blending well.
Add chicken broth, milk, salt and pepper.
Cook, stirring constantly, until thickened.
Butter a 2-quart baking dish. Spread half of the rice in the bottom of the baking dish; top with half of the chicken, half of the sliced mushrooms, half of the slivered almonds and pimiento.
Pour in half of the sauce. Repeat layers; sprinkle with buttered bread crumbs.
Bake scalloped chicken at 350° for 45 minutes.