1 (6 oz.) box long grain and wild rice mix
1/4 c. butter
1/3 c. chopped onion
1/3 c. flour
1 c. Half and Half
1 c. chicken broth
1 tsp. salt
Dash of pepper
2 c. cooked, cubed chicken
1 tsp. chopped parsley

Prepare rice according to pkg. directions. Melt butter in heavy sauce pan; add onion and cook until transparent. Blend in flour an cook 1 minute. Gradually add Half and Half and broth; cook, stirring constantly. until thickened. Stir in salt and pepper. Add rice, chicken and parsley. Spoon mixture into well greased 2 quart casserole. Bake at 425 degrees for 30 minutes or until bubbly. Serves 6.