Chicken Wild Rice Casserole

• 1 package (6 ounces) long grain and wild rice mix
• 3 tablespoons plus 1 teaspoon cornstarch
• 1 teaspoon salt
• Dash black pepper
• 1 can (12 ounces) evaporated skim milk
• 12 ounces chicken broth
• 1/4 cup chopped onion
• 2 tablespoons butter
• 5 cups cubed cooked chicken
• 1/4 cup diced pimientos
• 1/4 cup minced fresh parsley

1. Cook the rice according to package directions, omitting butter; set aside.
2. In a large saucepan, combine the cornstarch, salt, pepper, milk and broth until smooth. Add onion and butter. Bring to boil. Cook and stir for 2 minutes or until thickened.
3. In a 2-qt. baking dish, combine the chicken, pimientos, parsley, sauce and reserved rice. Bake, uncovered, at 375u0b0 for 30 minutes or until heated through.

long grain, cornstarch, salt, black pepper, milk, chicken broth, onion, butter, chicken, pimientos, fresh parsley

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