Chicken and Rice Casserole

A friend gave me this recipe years ago and it was delicious. I made it with half cream but you can substitute cream of mushroom soup for half-and-half.

Chicken and Rice Casserole Ingredients
1 (6.2-ounce) package long-grain and wild rice mix
1/2 cup butter or margarine
1 small onion, chopped
1/4 cup all-purpose flour
1 1/2 cups chicken broth
3 cups chopped cooked chicken
1 1/2 cups half-and-half - * you can use as substitute 1 low-fat can of cream of mushroom soup*
1 (6-ounce) can sliced water chestnuts, drained
1 (4.5-ounce) jar sliced mushrooms, drained
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
1 (2.5-ounce) package sliced almonds
Preparation
Cook rice mix according to package directions; set aside.
Melt butter in a Dutch oven over medium-high heat. Add onion, and saute until tender. Add flour, and cook, stirring constantly, 1 minute. Add broth, and cook, stirring constantly, 1 to 2 minutes or until mixture is thickened and bubbly.
Stir in rice, the cooked chicken, and next 6 ingredients. Spoon into a lightly greased 11- x 7-inch baking dish. Top with almonds.
Bake at 350° for 30 minutes.