3 c. cooked, skinned, chopped chicken
1 box UNCLE BEN'S® long grain & wild rice mix
1/2 c. chopped onion
1 stick butter
1 (8 oz.) can sliced mushrooms (save liquid)
1/4 c. flour
1 1/2 c. light cream
2 tsp. salt
1 tsp. pepper
1/4 c. chopped pimento
1/2 c. slivered almonds

Saute onion in butter until soft. Cook rice according to directions on box. Measure liquid from mushrooms and add chicken stock to make 1 1/2 cups.

In pan where onions are cooking add 1/4 cup flour and chicken-mushroom stock. Add to this 1 1/2 cups light cream and put back on burner and cook until thick, stirring constantly. Remove from heat and stir in the chopped, cooked chicken, cooked rice, mushrooms, salt, pepper and pimento.

Put into a greased 2 quart casserole and sprinkle almonds over top. Bake at 350 degrees 25-30 minutes. This can be made the day before and refrigerated. Next day pour 1/2 cup chicken broth over casserole and bake.