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3 cups chicken, cooked and diced
1 cup wild rice (Or Uncle Ben’s white and wild rice combination)
1/2 cup onion, chopped
1/2 cup margarine  (I used a little less!)
1/4 cup flour
1 6 ounce can mushrooms, sliced
Chicken broth
1 1/2 cups skim milk
1/4 cup pimento, diced
2 T parsley, snipped
1 1/2 teas. salt
1/4 teas pepper
1/2 cup blanched almonds, slivered
Cook the rice and set aside when done.  Cook the onion in Margarine until tender but not brown.  Remove from heat and stir in flour.  Drain mushrooms, reserving liquid.  Add enough chicken broth to mushroom liquid to measure 1 1/2 cups; gradually stir into flour mixture.  Add milk.  Cook and stir until mixture thickens.  Add the rice, mushrooms, chicken, pimento, parsley, salt and pepper.  Place in casserole dish.  Sprinkle with almonds.  Bake at 350 for 30 minutes; of after placing in casserole, it can be covered with heavy foil and put in the freezer until needed.