1 (6 oz.) pkg. UNCLE BEN'S® long grain wild rice (original recipe)
1/4 c. butter
1/3 c. chopped onion
1/3 c. flour
1 tsp. salt
Dash pepper
1 c. half & half
1 c. chicken broth
2 c. cubed, cooked chicken
1/3 c. diced pimiento
1/3 c. chopped fresh parsley
1/4 c. chopped slivered almonds

Cook contents of rice and seasoning packets, according to directions. While rice is cooking, melt butter in a large fry pan. Add onion and cook until tender. Stir in flour, salt and pepper. Gradually stir in half and half and chicken broth. Cook, stirring constantly until thickened. Stir in chicken, pimiento, almonds and cooked rice. Pour into 2 quart casserole. Bake at 400 degrees, uncovered for 30 minutes.