1 pkg. (6 oz.) long grain and wild rice mix
3 tbsp. plus 1 tsp. corn starch
1 tsp. salt
Dash black pepper
1 (12 oz.) can evaporated skim milk
12 oz. chicken broth
2 tbsp. butter
1/4 c. chopped onion
5 c. cooked and cubed chicken
1/4 c. chopped pimento
1/4 c. chopped parsley

Cook the rice according to package directions, omitting butter. Set aside. In saucepan, mix corn starch, salt and pepper; gradually stir in milk and broth until smooth. Add butter and onion. Bring to a boil over medium heat, stirring constantly; cook 1 minute or until mixture thickens.

In 2-quart casserole, combine the sauce, chicken, pimento, parsley and cooked rice. Bake, uncovered, at 375 degrees for 30 minutes. Yield: 6 to 8 servings.