1 c. onion, chopped
1 c. butter
1/2 c. plain flour
2 (4 1/2 oz.) cans sliced mushrooms, drained (reserve juice)
3 c. chicken broth
3 c. half and half
6 c. chicken cooked and diced
1 (6 oz.) box long grain and wild rice mix, cooked
1 c. slivered almonds, toasted (optional)
1/2 c. pimiento, diced
4 tbsp. parsley, chopped
3 tsp. salt
1/2 tsp. pepper

In large skillet, saute onion in butter until tender. Stir in flour, cooking 2 to 3 minutes. Combine mushroom juice with enough broth to make 3 cups. Slowly stir into onion mixture. Stir in cream. Cook until thickened. Add mushrooms, chicken, rice and remaining ingredients. Pour into large casserole. Bake at 350 degrees for 30 to 45 minutes. Serves 10 to 12.