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In a large saucepan, saute the onion in butter until it's tender. Stir in the flour, salt and pepper until they're fully blended. Gradually sir in the broth and bring it to a boil. Boil and stir the broth for two minutes or until it's thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley and heat them through.
Transfer the filling to a greased 2-½-quart baking dish. Sprinkle the slivered almonds on top. Bake, uncovered, at 350°F for 30 to 35 minutes or until the casserole is bubbly. Garnish it with additional parsley just before serving.