1 c. uncooked wild rice
1/2 c. butter
1/2 c. chopped onion
1/4 c. chopped celery
1/4 c. all-purpose flour
1 (6 oz.) can sliced mushrooms, undrained
1 1/2 c. chicken broth
1 1/2 c. Half and Half
3 c. diced cooked chicken
1/4 c. diced pimento
2 tsp. dried parsley flakes
1 1/2 tsp. salt
1/4 tsp. pepper
1/3 to 1/2 c. slivered almonds

Cook wild rice according to package directions; set aside. Melt butter in heavy saucepan; saute onion, celery in butter until tender. Stir in flour; cook over low heat for 1minute, stirring constantly. Add mushrooms, broth and Half and Half. Cook over medium heat stirring constantly until thickened.

Stir in rice, chicken, pimento, parsley and seasoning. Pour mixture into a greased 2-quart casserole; top with almonds and bake at 350 degrees for 25 to 30 minutes or until bubbly and brown. Yield: about 6 servings.