1 c. wild rice (uncooked)
1/2 c. chopped onion
1/2 c. butter
1/4 c. flour
6 oz. can sliced mushrooms
Chicken broth or 3 chicken bouillon cubes
2 cans mushroom soup
2 tbsp. chopped parsley
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. slivered almonds
3 lb. chicken, cooked & cubed
2 c. diced celery

Wash rice until water is clear and drain. Stir rice slowly into 2 cups boiling water with 1 teaspoon salt. Cover and cook without stirring until tender, about 1 hour. Saute onion and celery in butter.

Combine mushroom juice and chicken broth to measure 1 1/2 cups. Stir flour into onion and chicken broth mixture. Add soup. Cook slowly. Add rice, mushrooms, chicken, parsley, salt and pepper. Spoon into buttered casserole, sprinkle with almonds. Bake at 350 degrees for 45 minutes.