Wild Rice Chicken

• 1 (6 oz.) box long grain and wild rice
• 1/4 c. butter or margarine
• 1/3 c. chopped onion
• 1/2 c. all-purpose flour
• 1 tsp. salt
• 1/8 tsp. white pepper
• 1/2 c. light cream
• 1 c. chicken broth or stock
• 2 c. cubed, cooked chicken
• 1/3 c. chopped pimiento
• 1/3 c. snipped parsley
• 3 Tbsp. chopped, blanched almonds
• 1/2 c. milk

1. Cook rice according to package directions.
2. Melt butter in saucepan and saute onion until light golden.
3. Add flour, salt and pepper; blend.
4. Gradually add milk, cream and chicken broth.
5. Cook over low heat, stirring constantly, until mixture is smooth and thickened.
6. Add rice, chicken, pimiento and parsley; mix well. Turn into an oiled 2-quart casserole.
7. Sprinkle with almonds. Bake at 400u0b0 for 30 minutes, or until piping hot.
8. (Freezes well.)

long grain, butter, onion, allpurpose, salt, white pepper, light cream, chicken broth, chicken, pimiento, parsley, almonds, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=974885 (may not work)