1 box UNCLE BEN'S® long grain & wild rice
1/3 c. chopped onion
1/4 c. butter
1/3 c. flour
1 tsp. salt
Dash black pepper
1 c. half and half cream
1 c. chicken broth
2 c. cooked, cubed chicken
1/3 c. chopped pimiento, drained
1/3 c. chopped parsley
3 tbsp. chopped blanched almonds (or use slivered almonds)

Cook UNCLE BEN'S® rice mix as directed. Saute onion in butter. Blend in flour, salt and pepper. Gradually stir in half and half cream and chicken broth. Cook until thickened. Mix sauce, cubed chicken, pimiento, parsley and almonds into cooked rice. Bake in 2 quart casserole for 30 minutes at 425 degrees. Serves 6 to 8.