Wild Rice-Chicken Supreme

• 2 c. cubed chicken
• 1 (6 oz.) box long grain and wild rice mix
• 1/3 c. chopped onion
• 1/4 c. melted butter
• 1/3 c. flour
• 1 tsp. salt
• dash of pepper
• 1 c. half and half (8 oz.)
• 1 c. chicken broth
• 1/3 c. pimientos, chopped
• 1/3 c. parsley, chopped
• 3 Tbsp. blanched almonds

1. Cook, debone and cube chicken.
2. Cook rice as directed on package and set aside.
3. Saute onion in butter.
4. Blend in flour, salt and pepper.
5. Gradually add cream and chicken broth.
6. Cook until thickened.
7. Mix sauce with chicken, pimientos, parsley and almonds.
8. Add to cooked rice.
9. Bake at 425u0b0 for 30 minutes in a 2-quart casserole.
10. May be frozen before cooking.
11. Serves 6 to 8.

chicken, long grain, onion, butter, flour, salt, pepper, chicken broth, pimientos, parsley, blanched almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=496794 (may not work)