Chicken and Wild Rice Casserole

1 onion, chopped
1/3 cup butter
1/3 cup all-purpose flour
1 tsp. sea salt
1/2 tsp. pepper
2 cups chicken stock
1 cup half-and-half cream
4 cups chicken, cooked, shredded or cubed
4 cups wild rice, cooked
2 cups mushrooms, sliced
1/4 cup pimientos, chopped
1 Tbsp. parsley, minced
1/3 cup slivered almonds

In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in stock, and bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley; heat through.

Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly. If desired, top with additional parsley just before serving.