1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, melt 3 tablespoons butter over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender but not brown.
2Stir in flour, mixing well. Stir in half-and-half, water, sherry and seasoning packet from rice mix. Cook 5 to 6 minutes, stirring constantly, until bubbly. Stir in rice and chicken. Cook 3 to 4 minutes, stirring frequently, until mixture is thickened. Pour into baking dish.
3Meanwhile, in large bowl, toss bread cubes and almonds with 1/4 cup melted butter, using spoon. Sprinkle evenly over casserole.
4Bake uncovered 20 to 30 minutes or until topping is golden brown. Let stand 5 minutes before serving. Sprinkle with parsley.