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.