2 pkgs. instant wild rice
1/2 c. butter
1/4 c. flour
4 c. diced chicken
1 1/2 tsp. salt
Pepper
1 pkg. slivered almonds
6 oz. can mushrooms
1 1/2 c. chicken broth
1/2 c. light cream
1/2 c. chopped pimiento
2 tbsp. chopped parsley

Saute 1 onion in 1/2 cup butter. Remove from heat. Stir in 1/4 cup flour. Add chicken broth and 1/2 cup light cream. Cook until thickened. Add rice and drained mushrooms with diced chicken, seasonings, parsley and pimiento. Cover with almonds. Bake 30 to 45 minutes in 350 degree oven. Serves 10. Makes an excellent buffet entree.