1 (6 oz.) box UNCLE BEN'S® long grain and wild rice
1/4 c. butter, melted
1/3 c. onion, chopped
1/3 c. flour
1 tsp. salt
black pepper to taste
1 c. half and half
1 c. chicken broth
2 c. cooked chicken, cubed
1/3 c. pimiento, chopped
1/3 c. parsley, chopped
3 tbsp. almonds, blanched and chopped

Cook rice as directed. Sauté onion in butter. Blend in flour, salt and pepper. Gradually stir in cream and broth. Cook until thickened. Mix sauce, chicken, pimiento, parsley and almonds into cooked rice.

Bake in 2-quart casserole for 30 minutes at 425°F.

Serves 6 to 8.