Chicken Wild Rice Casserole(Serves 8)

• 1 c. wild rice, cooked according to pkg. directions
• 1/2 c. chopped onion
• 1/2 c. butter or margarine
• 1/4 c. enriched flour
• 1 (6 oz.) can broiled sliced mushrooms or regular canned mushrooms, browned in butter
• chicken broth
• 1 1/2 c. light cream (half and half)
• 3 c. diced cooked chicken
• 1/4 c. diced pimento
• 2 Tbsp. parsley
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. blanched almonds

1. Prepare wild rice according to package directions.
2. Cook onion in butter until tender, but not brown.
3. Remove from heat and stir in flour.
4. Drain mushrooms, reserving liquid.
5. Add enough chicken broth to liquid to measure 1 1/2 cups.
6. Gradually stir into flour mixture.
7. Add cream; cook and stir until thick.
8. Add rice, mushrooms, chicken, pimento, parsley, salt and pepper.
9. Put into a 2-quart casserole.
10. Sprinkle top with almonds.
11. Bake at 350u0b0 for 25 to 30 minutes.
12. Can be made the day before, refrigerated, then baked just before serving, but will take longer to bake.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=989048 (may not work)