1 c. wild rice, cooked
1/2 c. onion, chopped
1/2 c. butter
1/4 c. flour
1/2 c. light cream
1 1/2 tsp. salt
1/4 tsp. pepper
1 (6 oz.) can mushrooms, sliced
3 c. chicken or turkey, diced
1/4 c. pimento, diced
2 tbsp. snipped parsley

Cook onions and butter until tender, not brown. Stir in flour. Drain mushrooms, saving liquid. Add enough chicken broth to mushroom liquid to make 1 1/2 cups. Stir into flour and onion mixture. Add cream; stir until thick. Add rest of ingredients. Put into 2-quart casserole. Heat through. Sprinkle with nuts. Bake 10 to 15 minutes. Serves 8.