1 (6 oz.) pkg. long grain and wild rice
1/4 c. butter
1/3 c. chopped onion
1 tsp. salt
dash of pepper
1 c. milk
1 c. chicken broth
2 c. or more cubed cooked chicken
1/3 c. diced pimento (optional)
1/3 c. chopped fresh parsley (optional)
1/4 c. chopped slivered almonds (optional)

Cook rice according to package directions. Meanwhile, cook onion in butter until tender. Stir in flour, salt and pepper. Gradually stir in milk and broth. Cook, stirring constantly, until thickened. Stir in chicken, rice and any remaining ingredients. Pour into greased 2-quart casserole dish.

Bake, uncovered, at 400°F for 30 minutes.

Serves 6 to 8.