In a large saucepan, combine broth and rice. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until rice is tender and liquid is absorbed.
Meanwhile, in a nonstick skillet coated with cooking spray, cook onion in butter for 2 minutes. Stir in the mushrooms; cook 2 minutes longer. Add the flour, garlic salt, parsley flakes and pepper. Gradually stir in cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in rice.
Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until heated through. Just before serving, sprinkle with almonds.