1 (6 oz.) pkg. long grain & wild rice mix
3 tbsp. + 1 tsp. cornstarch
1 tsp. salt
Dash black pepper
1 (12 oz.) can evaporated milk (cream of mushroom soup may be substituted for milk)
12 oz. chicken broth
2 tbsp. butter
1/4 c. chopped onion
5 c. cooked & cubed chicken
1/4 c. chopped pimiento
1/4 c. chopped parsley

Cook the rice according to package directions, omitting butter. Set aside. In saucepan mix the cornstarch, salt and pepper; gradually stir in milk and broth until smooth. Add butter and onion. Bring to a boil over medium heat, stirring constantly; cook 1 minute or until mixture thickens. In 2 quart casserole, combine the sauce, chicken, pimiento, parsley and cooked rice. Bake, uncovered at 375 degrees for 30 minutes. Yield: 6 to 8 servings.