Prepare 1 cup wild rice according to package directions. (The white and wild rice mix may be substituted).

Cook 1/2 cup chopped onion in 1/2 cup butter until tender but not brown. Remove from heat, stir in 1/4 cup all-purpose flour. Drain one 6 ounce can (1 cup) broiled, sliced mushrooms, reserving liquid. Add enough chicken broth to liquid to measure 1 1/2 cups. Gradually stir into flour mixture. Add 1 1/2 cups light cream. Cook and stir until mixture thickens.

Add the wild rice, the mushrooms, 3 cups diced cooked chicken, 1/4 cup chopped canned pimientos, 2 tablespoons snipped parsley, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Place in 2 quart casserole, sprinkle with 1/2 cup slivered blanched almonds. Bake in moderate oven at 350 degrees for 25 to 30 minutes or until hot.