1 pkg. UNCLE BEN'S® long grain & wild rice
1/4 c. chopped onion
1/4 c. butter
1/4 c. flour
1 (6 oz.) can broiled mushrooms, drained & sliced
Chicken broth
1 (13 oz.) can evaporated milk
3 c. cooked chicken
1/4 c. pimento (opt.)
1 (5 oz.) can water chestnuts, sliced & drained
2 tbsp. parsley
1 tsp. each salt & pepper

Prepare rice according to instructions on box. Cook onion in butter until tender. Remove from heat and add flour. Drain mushrooms reserving liquid. Add enough chicken broth to mushroom liquid to measure 1 1/2 cups. Gradually stir into flour mixture. Add milk and cook, stirring until thick. Add rice, mushrooms, chicken, pimento, water chestnuts, parsley, salt and pepper. Place in 2 quart casserole (greased) and bake at 350 degrees for 35 minutes. Serves 8.