Wild Rice And Chicken Casserole

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

1. Cook rice according to directions on package.
2. Saute onion in butter or margarine.
3. Blend in flour, salt and pepper.
4. Stir in half and half and chicken broth.
5. Stir constantly.
6. Cook until thickened.
7. Combine sauce with cooked rice, chopped pimiento and parsley, chicken and almonds.
8. Pour into 2-quart casserole which has been sprayed with Pam.
9. Bake 30 minutes at 425u0b0.
10. Serves 4 to 6.

long grain, onion, butter, flour, salt, pepper, cream, chicken broth, pimiento, parsley, chicken, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=449287 (may not work)