1 c. wild rice
1/2 c. chopped onion
1/2 c. butter
1/4 c. flour
1 (6 oz.) can sliced mushrooms
Chicken broth
1 1/2 c. light cream
3 c. cooked, diced chicken
1/4 diced pimiento
2 tbsp. snipped parsley
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. slivered blanched almonds

Prepare wild rice according to package directions. Cook onion in butter until tender but not brown. Remove from heat, stir in flour. Drain mushrooms reserving liquid. Add enough chicken broth to liquid to measure 1 1/2 cups, gradually stir into flour mixture. Add cream. Cook and stir until thick. Add rice, mushrooms, chicken, pimiento, parsley, salt and pepper. Place in a 2 quart casserole. Sprinkle with almonds. Bake at 350 for 25-30 minutes. Makes 8 servings.