1 c. wild rice
1/2 c. chopped onion
1/2 c. butter
1/4 c. flour
1 (6 oz.) can sliced mushrooms
chicken broth
1 1/2 c. light cream (half & half)
3 c. diced, cooked chicken
1/4 c. diced pimento
2 tbsp. snipped parsley
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. slivered almonds

Prepare wild rice according to package. Cook onion in butter until tender. Remove from heat. Stir in flour. Drain mushrooms, reserving liquid. Add enough chicken broth to make 1 1/2 cups. Gradually add flour mixture. Add cream. Cook and stir until thick. Add wild rice, chicken, mushrooms, pimento, parsley, salt, and pepper. Place in 2 quart casserole. Sprinkle with almonds. Bake at 350 degrees for about 45 minutes. Makes 8 generous servings.