Chicken And Wild Rice Bake

• 3 cups water
• 1 cup uncooked wild rice
• 2-1/2 teaspoons salt, divided
• 1/4 cup butter, cubed
• 1 pound sliced fresh mushrooms
• 1 medium onion, chopped
• 3 cups diced cooked chicken
• 1 jar (2 ounces) chopped pimiento, drained
• 1/4 cup minced fresh parsley
• 1/4 teaspoon pepper
• 1 cup chicken broth
• 1 cup heavy whipping cream
• 1/4 cup grated Parmesan cheese
• 3/4 cup slivered almonds

1. In a large saucepan, bring water to a boil; stir in rice and 1 teaspoon salt. Reduce heat; simmer, covered, until kernels have puffed open, 45-50 minutes. Drain any excess water.
2. Preheat oven to 350u0b0. In a 6-qt. stockpot, heat butter over medium-high heat; saute mushrooms and onion 5 minutes. Stir in rice, chicken, pimiento, parsley, pepper, broth, cream and remaining salt.
3. Transfer to a 3-qt. or 13x9-in. baking dish. Sprinkle with cheese and almonds. Bake, uncovered, until heated through, 50-60 minutes.

water, wild rice, salt, butter, mushrooms, onion, chicken, pimiento, fresh parsley, pepper, chicken broth, heavy whipping cream, parmesan cheese, almonds

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