1 (6 oz.) pkg. long grain and wild rice
1/4 c. butter
1/3 c. chopped onion
1/3 c. plain flour
1 tsp. salt
Black pepper
1 c. half and half
1 c. chicken broth
2 c. cooked cubed chicken
1/3 c. chopped fresh parsley
1/4 c. chopped slivered almonds

Cook contents of rice and seasoning package according to package directions. While rice is cooking, melt butter in large saucepan. Add onions and saute over low heat until tender. Stir in flour, salt, and pepper. Gradually stir in half and half along with the broth. Cook, stirring constantly, until thick. Stir in chicken, parsley, almonds, and cooked rice. Pour into a greased 2 quart casserole and bake at 400 degrees for 30 minutes. Serves 6-8.