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

Prepare wild rice according to directions on package. Cook onion in butter until tender but not brown. Remove from heat; stir in flour. Drain mushrooms, reserving liquid. Add enough chicken broth to measure 1 1/2 cups. Gradually stir into flour mixture. Add cream. Cook and stir until mixture thickens.

Add rice, mushrooms, chicken, pimento, parsley, salt and pepper. Place in 2 quart buttered casserole. Sprinkle with almonds. Bake at 350 degrees for 25-30 minutes or until hot.