1 box Uncle Bens long grain wild rice
1/2 c. chopped onion
1/4 c. flour
3 c. chicken, cooked & diced
2 tbsp. parsley
1 sm. jar diced pimento
1/2 c. butter
1/2 c. evaporated milk
6 oz. sliced mushrooms
1/2 c. slivered almonds
Salt & pepper to taste
Chicken broth

Prepare rice to box directions. Cook onion in the butter until clear. Remove from heat and add the flour. Drain mushrooms and save the liquid. Stir in enough chicken broth to make 1 1/2 cups of liquid. Stir liquid slowly into the flour mixture, add milk and cook until thick. Add rice, diced chicken, pimentos, parsley, salt and pepper. Pour into a 13 x 9 x 2 inch pan. Sprinkle almonds on the top. Bake at 350 degrees for 25-30 minutes.