Wild Rice Chicken Supreme
     submitted by Cathy Lam

This is one of those back-of-the-box recipes that just gets better and better.

1 6 oz. box of Uncle Ben's long grain & wild rice
1 stick butter or margarine
1/2 small onion, chopped
1/3 cup flour
1 tsp. salt
1/8 tsp. pepper
1 cup half 'n half
1 cup chicken broth
2 cups cooked chicken, cubed
1/3 cup pimento, chopped
1/3 cup parsley, chopped
1/4 cup almond slivers

Prepare the rice according to directions on box. Meanwhile, melt butter in large saucepan. And onion and cook until tender. Stir in flour, salt and pepper. Gradually stir in half 'n half and chicken broth. Cook, stirring occasionally, until thickened. Stir in chicken, pimento, parsley, almonds, and cooked rice. Place in casserole dish and bake, uncovered at 425 for 30 minutes.