6 oz. pkg. long grain wild rice
1/4 c. butter
1/3 c. onion
1/3 c. flour
1 tsp. salt
Dash pepper
1 c. half & half
1 c. chicken broth
2 c. cooked chicken, cut up
1/3 c. pimento
1/3 c. chopped parsley

Prepare rice according to package directions. Melt butter in Dutch oven. Add onion and cook until tender. Stir in flour, salt and pepper. Gradually add half & half along with chicken broth. Cook, stirring constantly, until thickened. Stir in remaining ingredients, including rice. Bake in 400 degree oven for 30 minutes.