1 stewing chicken
1/3 c. butter
1/3 c. flour
Salt and pepper
1/3 c. parsley
1 c. rice
1/3 c. chopped onion
1 c. half and half
1 pkg. slivered almonds
1 c. UNCLE BEN'S® wild rice

Boil chicken until done. Save broth. Saute 1/3 cup butter, 1/3 cup chopped onion. Blend in when onions are golden brown: Add 1/3 cup flour. Add 1 cup half and half; stir in 1 cup chicken broth. Add diced chicken, salt and pepper, 1/3 cup parsley, 2 cups rice or 1 cup UNCLE BEN'S® wild rice and 1 cup regular rice. Top casserole with slivered almonds. Bake at 350 degrees until golden brown.