Wild Rice Chicken Casserole

• 1 package (6 ounces) long grain and wild rice
• 1/3 cup chopped onion
• 3 tablespoons chopped almonds
• 2 tablespoons dried parsley flakes
• 1/4 cup butter, cubed
• 1/3 cup all-purpose flour
• 2 cups 2% milk
• 1-1/2 cups chicken broth
• 1/2 to 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (10 ounces) chunk white chicken, drained

1. Prepare the rice according to package directions. Meanwhile, in a small skillet, saute the onion, almonds and parsley in butter for 4-5 minutes or until onion is tender and almonds are lightly toasted.
2. In a large bowl, combine the flour, milk, broth, salt and pepper until smooth. Stir in the chicken, rice and vegetables.
3. Pour into a greased 13-in. x 9-in. baking dish (mixture will be thin). Bake, uncovered, at 425u0b0 for 30-35 minutes or until bubbly and golden brown.

long grain, onion, almonds, parsley flakes, butter, flour, milk, chicken broth, salt, pepper, white chicken

Taken from www.tasteofhome.com/recipes/wild-rice-chicken-casserole/ (may not work)