Chicken and Wild Rice

1 cup wild rice
1/2 cup chopped onion
4 tbs butter
4 tbs flour
1 1/2 cups chicken broth
1 1/2 cups light cream
1/4 tsp nutmeg
salt, pepper to taste
1/4 lb mushrooms, thinly sliced
3 cups diced cooked chicken
2 tbs finely chopped parsley
2 tbs grated parmesan cheese

Preheat oven to 350.  Cook rice. Set aside.  Cook onions in 1/2
butter, but do not brown.  Sprinkle with flour and stir unti blended.
Add broth and cream stirring rapidly with a whisk.  When blended and
smooth, simmer, stirring about 5 minutes.  Season with nutmeg, salt
and pepper. Saute mushrooms in remaining butter and add to sauce with
rice, chicken, and parsley.  Spool mixture into a 2-quarter casserole
and spoon with cheese. Bake 25-30 minutes.