Ingredients:
1 Pkg. long grain and wild rice
1/3 Cup chopped onion
14 Cup butter
1/3 Cup flour
1 Teaspoon salt
Dash of pepper
1 Cup half and half
1 Cup chicken broth
2 Cups chicken, cooked, cubed
1/3 Cup pimento
1/3 Cup chopped parsley
1/4 Cup almonds
Cook rice as directed on package Sauté onion in butter. Blend in flour, salt and pepper Gradually stir in half and half and broth. Mix sauce, chicken, pimento, parsley, almonds and rice. Bake in 2 quart casserole 30 minutes at 425 degrees.
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