Creamy Chicken-Rice Casserole

• 1 cup wild rice
• 1/2 cup chopped onion
• 1/4 cup flour
• 1/2 cup butter or oleo
• 6 oz. can mushrooms
• chicken broth
• 1/2 cup slivered almonds (optional)
• 1 1/2 cup cream
• 3 cups diced chicken
• 1/4 cup pimento (diced)
• 2 Tbsp. snipped parsley
• 1 1/2 tsp. salt
• 1/4 tsp. pepper

1. Prepare rice according to directions on package.
2. Cook onion in butter till tender.
3. Remove from heat and stir in flour.
4. Drain mushrooms and keep liquid.
5. Add enough chicken broth to make 1 1/2 cups with mushroom liquid.
6. Gradually stir into flour mixture. Add cream.
7. Cook and stir until thickened.
8. Add rice, mushrooms, chicken, pimento, parsley, salt and pepper.
9. Place in 2 quart buttered casserole.
10. Sprinkle with almonds.
11. Bake 25 to 30 minutes in 350 degree oven.

wild rice, onion, flour, butter, mushrooms, chicken broth, slivered almonds, cream, chicken, pimento, parsley, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=112853 (may not work)