1 (6 oz.) pkg. UNCLE BEN'S® Long Grain and Wild Rice
1/2 c. chopped onion
2 tbsp. butter
2 c. cooked chicken, chopped
1/4 c. butter
1/4 c. flour
1 (13 oz.) can evaporated milk
1/2 c. chicken broth

Prepare rice according to package directions. Place in large mixing bowl with chicken and onion which has been sauteed in the 2 tablespoons of butter. Melt the remaining butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and broth. Cook over medium heat, stirring constantly, until thick and bubbly. Combine sauce with chicken-rice mixture. Pour into lightly greased 2-quart casserole.

Bake at 350 degrees for approximately 20 minutes or until hot and bubbly.

(Recipe may be prepared the night before and refrigerated. Cover tightly with foil or plastic wrap. Remove from refrigerator and let stand at room temperature for 30 minutes before baking. Remove cover and bake at 350 degrees for 35 minutes or until hot and bubbly.)

Yield: 6 to 8 servings.