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

Prepare wild rice 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 wild rice, mushrooms, chicken, pimento, parsley, salt and pepper. Place in 2 quart casserole. Sprinkle with almonds. Bake in oven (350 degrees) 25-30 minutes. Makes 8 servings.

Notes from M.J. I serve this at our famous "pool" party. I prepare the wild rice with chicken stock and use breast of turkey instead of chicken. It freezes beautifully!