Chicken Rice Casserole

• 1 pkg. Uncle Ben's wild rice
• 1 pkg. regular rice
• 1/2 c. chopped onion
• 1/2 c. corn oil margarine
• 1/4 c. flour
• 6 oz. can mushrooms
• 1/3 c. dry sherry
• chicken broth
• 1 1/2 c. light cream
• 3 c. cooked chicken
• 1/4 c. pimiento
• 2 Tbsp. parsley
• 1 1/2 tsp. salt
• 1/4 tsp. pepper

1. Prepare rice according to directions. Cook chopped onion in margarine until tender.
2. Remove from heat and add flour.
3. Drain mushrooms, saving the liquid.
4. Add sherry and enough chicken broth to measure 1 1/2 cups. Gradually stir into flour mixture.
5. Add light cream. Cook until mixture thickens. Add the wild rice, mushrooms, chicken, diced pimiento, parsley, salt and pepper. Place in a 2-quart casserole. Sprinkle with 1/2 cup slivered almonds. Bake at 350u0b0 for 25 to 30 minutes. Serves 8.

uncle bens, regular rice, onion, corn oil margarine, flour, mushrooms, sherry, chicken broth, light cream, chicken, pimiento, parsley, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=659737 (may not work)