1 box wild rice, cooked
1/2 c. chopped onion
1/2 c. butter
1/4 c. flour
1 (10 oz.) can sliced mushrooms
1 c. chicken broth
1 1/2 c. light cream or half & half
3 c. diced chicken or turkey
1/4 c. diced pimento
2 tsp. snipped parsley
1 tsp. salt
1/4 tsp. pepper
1/2 c. slivered almonds

Cook onion in butter until soft but not brown. Remove from heat and stir in flour. Drain mushrooms, reserving liquid. Add chicken broth to mushroom liquid to measure 1 1/2 cups. Gradually add liquid to flour mixture, add cream. Cook and stir until thick. Add cooked rice, mushrooms, chicken or turkey, pimento, parsley, salt and pepper. Place in 2 quart casserole. Sprinkle with almonds. Bake at 350 degrees for 30 minutes.