WHITE SAUCE:

1/4 lb. butter
5 tbsp. flour
1 c. light cream
2 c. chicken stock
Pinch of salt

Melt butter; remove from stove. Stir in flour and salt. Return to stove and add cream and chicken stock. Cook until thickened. Cook 1 package of wild rice according to directions. Add rice to white sauce.

Add 1/2 cup sliced mushrooms and 3 cups of cubed, cooked chicken. Place in a 2-quart casserole. Sprinkle with parsley. Cover and heat in 350 degree oven for 1/2 hour.