2 boxes long grain wild rice mix
1 c. chopped onion
1/2 c. diced pimento
3 tsp. salt
1/2 tsp. pepper
1/2 tsp. parsley
1 c. slivered almonds (optional)
4 c. diced chicken (save broth)
1 c. butter
1/2 c. flour
2 (4 oz.) cans mushrooms, sliced
3 c. light cream

Make rice as directed. Saute onions until tender. Remove from heat and stir in flour. Drain mushrooms and add enough chicken broth to yield 4 cups. Stir this slowly into flour. Add cream. Cook and stir until thickened, 20-30 minutes. Add rice, mushrooms, chicken and almonds, pimento, parsley and salt and pepper.

Place in large (4 quart or larger) casserole or 2 medium casseroles. Bake at 350 degrees for 30 to 40 minutes. This can be divided into "family" sized dishes and frozen before baking. To use, thaw completely first and bake as directed.

Serves 12.