Instructions: Prepare contents of rice and seasoning packets 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 to 8 servings.

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