Instructions: 1 Preheat the oven to 350 F.
2 Place 3/4 cup of the stock, 1 tablespoon of the butter, the onions, and the rice in a small pan. Cover and bring to a boil. Reduce the heat and simmer gently for about 15 minutes, or until the liquid has been absorbed and the rice is tender. Add 1/2 cup additional stock. Set rice aside, covered.

3 Saute the sliced mushrooms in 2 tablespoons of the butter and add to rice.

4 Melt the remaining 3 tablespoons butter and blend in the flour. Stir in remaining stock and the cream. Bring to a boil, stirring, and cook for 2 minutes. Add the salt, pepper, thyme, chicken, pimiento and olives. Mix well.

5 Alternate layers of the chicken mixture with the rice mixture in a buttered 1 1/2-quart casserole, ending with the chicken mixture. Top with buttered crumbs and bake for about 30 minutes, or until hot, bubbly and light brown.

Serves 4

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