Chicken Casserole

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

1. Cook chicken.
2. Remove from bones and dice.
3. Prepare rice according to directions.
4. Cook onion in butter until tender but not browned.
5. Remove from heat and stir in flour.
6. Drain mushrooms and keep liquid.
7. Add enough chicken broth to liquid to measure 1 1/2 cups.
8. Gradually stir in flour mixture.
9. Add cream; cook and stir until thick.
10. Add wild rice, mushrooms, chicken, pimento, parsley, salt and pepper.
11. Place in 2-quart casserole.
12. Sprinkle with almonds.
13. Bake at 350u0b0 for 25 to 30 minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172466 (may not work)