Preheat oven to 350F. Grease a 2 quart casserole dish. Set aside.
In a saucepan melt the butter over medium heat.
Add the flour and blend well.
Gradually add the chicken broth and the cream stirring continuously.
Continue stirring and cook until the sauce begins to thicken, about 5 minutes.
Season with the salt and pepper, thyme and basil. Set aside.
Place the cooked rice in the bottom of the prepared casserole dish. Set aside.
Mix the mushrooms, red pepper, and chicken into the sauce.
Pour the sauce over the rice in the casserole dish.
Sprinkle the almonds over the top.
Bake for 30 minutes.
Garnish with parsley before serving if desired.