• Prepare rice according to package directions.
• While rice is cooking, melt butter and saute’ onion and mushrooms 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, parsley and rice.
• Pour into a greased 2 qt. foil pan or casserole dish.
• Allow to cool, cover and freeze for up to three months.

To serve

• Thaw completely in refrigerator.
• Bake uncovered in 400-degree oven for 45 minutes or until lightly browned and bubbly around edges.