Chicken Wild Rice Casserole

• 1 box long grain wild rice
• 1 can cream of mushroom soup
• 2 Tbsp. butter
• 1/2 c. chopped green peppers
• 1/2 pkg. slivered almonds
• 2 Tbsp. flour (plain)
• 1 1/2 c. chicken broth
• Parmesan cheese
• 2 1/2 to 4 c. chopped chicken
• 1/2 c. chopped celery
• 1/4 tsp. black pepper
• 1 small can sliced mushrooms, drained
• 1 small onion, chopped fine
• 1/2 tsp. salt
• buttered cracker crumbs
• 1 small jar pimentos, drained

1. In large pan, saute onion, celery and green pepper in butter. Blend in flour, salt and chicken broth; stir until thick.
2. Cook rice as directed on the box, including herbs and spices.
3. Combine all ingredients, except cheese and cracker crumbs.
4. Place in buttered 9 x 13-inch casserole.
5. Top with shredded cheese and cracker crumbs.
6. Bake 30 minutes at 400u0b0.

long grain wild rice, cream of mushroom soup, butter, green peppers, almonds, flour, chicken broth, parmesan cheese, chicken, celery, black pepper, mushrooms, onion, salt, buttered cracker crumbs, pimentos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=757891 (may not work)