1 pkg. (6 oz.) UNCLE BEN'S® original long grain and wild rice
1/4 c. butter
1/3 c. chopped onion
1/3 c. flour
1 tsp. salt
Dash of black pepper
1 c. half and half
1 c. chicken broth
2 c. cubed, cooked chicken
1/3 c. diced pimiento
1/3 c. chopped fresh parsley
1/4 c. chopped, slivered almonds

Cook contents of rice and seasoning packets according to package directions. While rice is cooking, melt butter in large saucepan. Add onion and cook over low heat until tender. Stir in flour, salt and pepper. Gradually stir in half and half and chicken broth. Cook, stirring constantly until thickened. Stir in chicken, pimiento, parsley, almonds and cooked rice. Pour into a greased 2 quart casserole dish. Bake at 400 degrees, uncovered, for 30 minutes. Serves 6 to 8.