Wild Rice Chicken Supreme

1 (6 oz.) package of Uncle Ben’s Long Grain and Wild Rice Original Recipe

2 cups chicken, cooked and cubed

1 (8ounce) package of mushrooms, sliced

Sauce:

¼ cup butter or margarine

1/3 cup onion, chopped

1/3 cup flour

1 teaspoon salt

pepper

1 cup half and half or substitute sour cram and milk, mixed

¾ cup chicken broth

1 (2 ounce) jar chopped pimentos

1/3 cup fresh parsley, chopped (optional)

Cook rice with seasonings according to package directions.  While rice is cooking, pound about 3 chicken breasts to tenderize and season with Season All or salt and pepper.  Brown in a small amount of olive oil and margarine or butter.  When just done, place aside and cover to cool before chopping. 

Add mushrooms to pan and sauté.  Set aside and make sauce.  Melt butter in skillet or saucepan, add onion and cook until tender.  Stir in flour and salt and pepper and cook for 1 -2 minutes.  Gradually stir in half and half and chicken broth.  Cook, stirring constantly, until thickened.  Stir in chicken, pimientos, mushrooms, and parsley.  Pour into a greased 2-quart casserole.  Bake uncovered for 30 minutes at 350 degrees.