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PREPARATION:Prepare rice according to package directions; set aside. Melt butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly, until thickened and bubbly. Combine evaporated milk, broth, rice, chicken, mushrooms, green pepper, and pimento. Pour into lightly greased 2-quart casserole. Sprinkle with almonds. Cover and refrigerate overnight. Remove casserole from refrigerator. Let stand at room temperature 30 minutes. Remove cover and bake at 350° for 35 minutes.
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