1 pkg. UNCLE BEN'S® white wild rice
6 chicken breast halves, cooked & diced
1/2 c. butter
1 c. chopped onion
1 can mushroom pieces, drained
1/4 tsp. white pepper
1 c. half & half milk
2 tbsp. Lea & Perrins sauce
1 pkg. sliced almonds
1 c. chicken broth
1/4 c. flour
1 tsp. salt
1 jar diced pimentos
1/3 c. parsley, chopped
Tabasco to taste

Cook rice according to package directions. Cook chicken breasts in seasoned water. Cool and cut into bite-size pieces. Add chicken pieces, mushrooms, salt and pepper, Lea and Perrins, parsley and Tabasco to rice. Set aside.

Make white sauce: Saute onions in melted butter. Add flour and cook for 3 minutes. Add to chicken broth and milk. Cook until smooth and thickened. Stir into chicken and rice mixture. Pour into a buttered casserole dish. Sprinkle sliced almonds on top. Bake at 325 degrees for 25-30 minutes. Serves 8.