1 pkg. long grain & wild rice mix
1/4 c. butter, melted
1/2 c. onion, chopped
1 tsp. salt
Pepper
1/3 c. flour
1 c. cream
1 c. broth
4 c. chicken, cut up
4 tbsp. almonds, chopped & blanched
1 jar pimentos
1 can mushrooms
1/4 c. parsley, chopped
1/3 c. green pepper

Cook rice according to directions. Saute onion in butter. Add cream and broth and flour. Cook. When thickened, add rest of ingredients. Bake in 2 1/2 quart casserole for 40 minutes at 400 degrees (or longer time in 350 degrees.)