1/2 c. onion, chopped
1/2 c. butter
1/4 c. flour
1 (16 oz.) can sliced mushrooms
1 1/2 c. half & half
1 1/2 c. chicken broth
3 c. cooked turkey, cubed
1 c. uncooked wild rice
2 tbsp. parsley flakes
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. slivered almonds

Cook and stir onions in butter over low heat, do not brown. Blend in flour. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in chicken broth and half & half. Heat to boiling, stir constantly. Boil and stir one minute. Add mushrooms, turkey, rice, parsley, salt and pepper. Pour into 2 quart casserole. Cover and bake at 350 degrees for 1 hour. Uncover, sprinkle with almonds. Bake 15 minutes longer. (This can be frozen before baking.)