1 tbsp. onion, minced
4 tbsp. butter
1/3 c. flour
2 c. chicken stock
1 c. heavy cream
3 c. chicken, cooked and diced
3 c. cooked rice
1/2 c. slivered and toasted almonds
1 tbsp. parsley
1/4 tsp. nutmeg
1/4 tsp. thyme
1/3 tsp. marjoram
1 tsp. salt

Sauté onion in butter until golden. Add flour and blend. Add stock gradually, stirring until sauce thickens. Simmer 10 minutes. Add cream and heat, but do not boil. Add chicken, rice and remaining ingredients and mix well. Pour into a 2 quart casserole dish. Cover and bake at 375°F for 20 minutes or until heated through. Freezes well.

Serves 8.