Chicken Almond Casserole

4 tablespoons butter 

4 tablespoons flour 

1/2 teaspoon paprika 

dash pepper 

1 cup hot water 

2 teaspoons instant chicken bouillon granules or base 

1 cup whole milk 

salt, to taste 

1 tablespoon chopped pimiento 

1/2 cup slivered blanched almonds, 1 tablespoon reserved for topping 

1 can (4 ounces) sliced mushrooms, drained 

2 cups cooked rice 

2 cups cubed cooked chicken 

1/2 cup buttered bread crumbs

Melt butter in a large saucepan; blend in flour, pepper and paprika until smooth and bubbly. Dissolve chicken bouillon or base in hot water; gradually add to flour mixture with the milk. Cook over low heat, stirring constantly, until smooth and thickened. Add salt to taste. Add pimiento, almonds, mushrooms, rice, and chicken.

Transfer mixture to a lightly buttered 3-quart casserole. Top with reserved slivered almonds and bread crumbs.

Bake at 350° for 30 minutes.

Serves 6.