1 chicken, about 4 lb., cut in parts
1 lg. onion, quartered
1 carrot, peeled
1 stalk celery
3 tbsp. salt

FOR THE CASSEROLE:

1 c. raw wild rice
1/4 lb. butter
1/4 c. flour
1 can (6 oz.) sliced mushrooms
1 1/2 c. light cream
1 sm. can pimento
1/2 c. chopped onion
2 tbsp. chopped parsley
2 tsp. salt
1/4 c. slivered blanched almonds

Place chicken in a large pot, generously covering it with water. Add the quartered onion, carrot, celery and the 3 table-spoons salt. Cook for 1 hour. While the chicken is cooking, cook the wild rice according to package directions. You can also chop the onion and pimento and drain the mushrooms, reserving the liquid.

When the chicken is done, remove it from the pot, reserving the broth. Let it cool slightly and remove the meat from the bones, cutting it in 1/2 inch pieces. Cook the onion in the butter until tender but not brown. Remove from stove; stir in flour. Add enough chicken broth to the mushroom liquid to make 1 1/2 cups. Add this liquid gradually to the flour-butter-onion mixture while heating over a medium flame. Add the cream and cook, stirring, until thick. Remove from flame and add rice, chicken, parsley, pimento, mushrooms and salt. Turn into casserole and store in refrigerator until ready to cook.

Heat oven to 350 degrees. Remove casserole from refrigerator, stir contents with a spoon and sprinkle almonds on top. Place in oven, uncovered, for 30-45 minutes. Serves 6.