6 oz. box long grain wild rice
1/4 c. melted butter
1/3 c. chopped onion
1/3 c. flour
Pepper to taste
1 tsp. salt
1 c. half & half cream
1 c. chicken broth
2 c. cooked, diced chicken
3 tbsp. chopped blanched almonds

Cook rice as directed. Saute onion in butter. Blend in flour, salt, and pepper. Gradually stir in cream and broth. Cook until thickened. Mix sauce, chicken, and almonds into rice. Bake in 2 quart casserole dish 30 minutes at 425 degrees. Serves 6-8.