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Prepare contents of rice and seasoning packet
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 - 8 servings.
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