1 package Long Grain and Wild Rice, (6 oz.)
1/4 cup butter or margarine
1/3 cup chopped onion
1/3 cup flour
1 tsp salt
1 dash black pepper
1 cup half and half
1 cup chicken broth
1/3 cup chopped pimiento
1/3 cup chopped parsley
1/4 cup chopped almonds


Prepare contents of rice and seasoning packets according to package directions.
Meanwhile, melt butter in large saucepan.
Add onion and cook over low heat 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, parsley, almonds and cooked rice.
Place in 2-quart casserole.
Bake, uncovered, in 425 degree oven for 30 minutes.
Makes 6 to 8 servings.
Possum Kingdom Lake Cookbook