Chicken-Wild Rice Casserole(Can'T Be Beat)

• 1 c. long grain and wild rice or 1 c. wild rice
• 1/2 c. chopped onion
• 1/2 c. butter
• 1/4 c. flour
• 1 (6 oz.) can sliced mushrooms
• chicken broth
• 1/2 c. light cream or evaporated milk
• 3 c. diced, cooked chicken
• 1/4 c. diced pimiento
• 2 Tbsp. snipped parsley
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. slivered almonds

1. Prepare rice according to package directions.
2. Saute onion in butter until tender.
3. Remove from heat and stir in flour.
4. Drain mushrooms, reserving liquid to measure 1 1/2 cups.
5. Gradually stir into flour mixture.
6. Add cream.
7. Cook and stir until mixture thickens.
8. Add rice, mushrooms, chicken, pimiento, parsley, salt and pepper.
9. Place in a 2-quart casserole.
10. Sprinkle with almonds. Bake at 350u0b0 for 25 to 30 minutes or until heated thoroughly. Serves 8.

long grain, onion, butter, flour, mushrooms, chicken broth, light cream, chicken, pimiento, parsley, salt, pepper, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=885444 (may not work)