1 c. long grain rice
1/2 c. chopped onion
1/2 c. butter
1/4 c. flour
1 (6 oz.) can mushrooms
3 c. diced cooked chicken
1 1/2 c. light cream of chicken broth mixed
1/4 c. pimento (optional)
2 tbsp. parsley
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. slivered almonds

Cook rice according to directions. Cook onions in butter and add flour. Drain mushrooms. Keep liquid and add broth and cream. Stir liquid into flour mixture gradually. Stir and cook until thick. Add remaining ingredients except almonds, sprinkle on top. Pour into 2 quart baking dish. Bake 30 minutes at 350 degrees. Serves 8-10. Freezes well. Long grain or wild rice may be used.