1 pkg. wild rice mix
1/2 c. chopped onion
1/2 c. butter
3 c. chopped cooked chicken
1 c. cream of chicken soup
1 (6 oz.) can sliced mushrooms
1/4 c. chopped pimento
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped pecans

Cook rice using package directions. Sauté onion in butter. Add remaining ingredients; mix well. Pour into buttered 2-quart casserole.

Bake at 350°F for 25 to 30 minutes.