• 1 pkg long grain & wild rice (I use Uncle Ben's)
• 1/4 cup Butter or margarine
• 1/3 cup chopped onion
• 1/3 cup flour
• 1 tsp salt
• dash black pepper
• 1 cup half-n-half
• 2 cups cooked cubed chicken
• 1 cup chicken broth
• 1/4 cup slivered almonds

1. Cook contents of rice and seasonings according to package directions.
2. While rice is cooking, melt butter in a large saucepan. Add onions and cook over low heat until tender.
3. Add half-n-half and chicken broth. Stir in flour, salt, and pepper.
4. Cook, stirring constantly until thickened.
5. Stir in chicken, almonds, and cooked rice.
6. Pour into a greased 2 quart casserole.
7. Bake uncovered at 400° for 30 minutes.

(TroublenFL)