Creamy Wild Rice And Chicken Bake

• 1 (6 ounce) package long grain and wild rice blend (I use Uncle Ben's)
• 1/3 cup butter
• 1 cup canned sliced mushrooms, drained (can use more, I just use one can for this)
• 1 large onion, chopped
• 1 tablespoon minced fresh garlic (or to taste)
• 1/3 cup flour
• salt and pepper
• 1 cup half-and-half cream
• 1 cup chicken broth
• 1/4 cup grated parmesan cheese (or to taste)
• 3 cups cubed cooked chicken (can use less, I blanch my chicken breasts in boiling water with salt for about 20 minutes)
• 1/4 cup pimiento, drained and diced
• chopped fresh parsley (optional and to taste, I use about 1/4 cup)
• 1/2 cup slivered almonds

1. Set oven to 400 degrees.
2. Butter a 2-quart casserole dish (use a large dish if you are doubling the recipe).
3. Cook the rice according to package directions; set aside.
4. In a skillet melt butter, add in onion, drained mushrooms and garlic, cook stirring until soft (about 5 minutes).
5. Stir in flour, salt, pepper, half and half cream and broth; cook stirring until thickened (about 5 minutes).
6. Stir in Parmesan cheese, and cook for another 2-3 minutes.
7. Add in cooked chicken, pimiento, parsley, nuts and the cooked rice; mix well with a wooden spoon to combine.
8. Spoon into a casserole dish.
9. Sprinkle with more grated Parmesan cheese.
10. Bake uncovered for about 25-30 minutes.
11. Delicious!

long grain, butter, mushrooms, onion, fresh garlic, flour, salt, cream, chicken broth, parmesan cheese, chicken, pimiento, fresh parsley, almonds

Taken from www.food.com/recipe/creamy-wild-rice-and-chicken-bake-138351 (may not work)