Wild Rice Chicken Supreme

A perfect way to warm up in the winter. Great comfort food, and a definite crowd-pleaser. (recipe from my friend Gretchen)

6 oz package Uncle Ben's original long-grain wild rice mix
1/4 cup butter
1/3 cup onion, chopped
1/3 cup flour
1 teaspoon salt
black pepper to taste
1 cup half and half (could substitute whole milk)
1 cup chicken broth
2 cups cooked chicken, shredded—I use rotisserie chicken
1/3 cup fresh parsley, chopped
1/4 cup slivered almonds

Cook rice mix according to directions. Meanwhile, melt butter in large pan. Add onion and saute until tender. Stir in flour, salt and pepper. Gradually add half/half and broth. Cook, stirring constantly, until thickened.

Stir chicken, parsley, almonds and cooked rice into sauce. Pour mixture into a greased casserole dish. Bake at 400 degrees for about 30 minutes.

*I always double this and stick one in the freezer. Serve green beans or broccoli on the side.