1/2 c. chopped onion
1/2 c. butter
1/4 c. flour
1 (6 oz.) can sliced mushrooms
Chicken broth (added to liquid from mushrooms to make 1 1/2 c.)
1 1/2 c. half & half
3 c. cooked cut up turkey (or chicken)
2 boxes white & wild rice (prepare w/seasonings)
1 sm. jar (2 oz.) pimentos, drained & chopped, optional
2 tbsp. parsley flakes
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. slivered almonds

Cook and stir onions in butter over low heat (do not brown). Blend in flour. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in broth, mushrooms liquid and half & half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add mushrooms, turkey, rice (already heated), pimento, parsley, salt and pepper.

Pour into 1 quart casserole. Cover and bake at 350 degrees for 1 hour. Uncover, sprinkle with almonds. Bake 15 minutes longer or until rice is tender. 8 servings.