This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Chicken Rice Casserole

1 chicken bouillon cube
1/2 cup shortening
2 Tbsp. flour
1 cup milk or light cream
3 cups diced cooked chicken
3 cups cooked rice
3/4 cup chopped celery
1/2 cup chopped onion
1 jar (2 oz.) pimientoes, drained and chopped
1 Tbsp. chopped parsley
1 tsp. salt
1/2 tsp. pepper
1/4 cup cornflake crumbs

Dissolve bouillon cube in 1 cup hot water. In skillet, melt shortening; stir in flour, add bouillon and milk gradually. Cook and stir over medium heat until thickened and bubbly. Add chicken, rice, celery, onion, pimiento, parsley, salt and pepper. Pour into 2 1/2-quart casserole; sprinkle with cornflake crumbs. Bake at 350 degrees for 25 to 30 minutes or until top is brown. Makes 8 servings.