Chicken Wild Rice Casserole

Cook the rice mix according to the package directions.
6 ounces long grain and wild rice mix
Preheat the oven to 350 degrees.
Cook the onion and celery in the butter until tender but not brown. Remove from the heat and stir in flour.
1 medium onion, 1 rib celery, 4 tablespoons butter, ¼ cup flour
Drain the mushrooms, reserving the liquid. Add enough chicken broth to the mushroom liquid to measure 1 1/2 cups total. Place the pan back over the heat and stir in the mushroom/broth mixture. Add the half and half and cook, stirring gently, until the mixture thickens.
6 ounces canned sliced mushrooms, 1 ¼ cups chicken broth, 1 ½ cups half and half
Add the cooked rice mix, mushrooms, chicken, pimiento, parsley, salt, and pepper. Stir gently until well mixed.
3 cups chicken, ¼ cup diced pimiento, 2 tablespoons chopped fresh parsley, 1 ½ teaspoons salt, ½ teaspoon pepper
Turn into a greased casserole dish. Sprinkle the top with sliced almonds. Bake for 30 minutes or until hot and bubbly.
2 ¼ ounces sliced almonds
Remove the casserole from the oven and allow it to cool briefly before serving.