Chicken-Wild Rice Casserole

• 1 c. uncooked wild rice
• 1 box pecan rice
• 1/2 c. butter or margarine
• 1/2 c. chopped onion
• 1/4 c. chopped celery
• 1/4 c. all-purpose flour
• 1 (6 oz.) can sliced mushrooms (undrained)
• 1 1/2 c. chicken broth
• 1 1/2 c. half and half
• 3 c. diced cooked chicken
• 1/4 c. diced pimiento
• 2 tsp. dried parsley flakes
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/3 to 1/2 c. slivered almonds

1. Cook wild rice and pecan rice (separately) according to package directions; set aside.
2. Melt butter in heavy saucepan; saute onion and celery in butter until tender.
3. Stir in flour; cook over low heat for 1 minute, stirring constantly.
4. Add mushrooms, broth and half and half.
5. Cook over medium heat, stirring constantly, until thickened.
6. Stir in rices, chicken, pimiento, parsley and seasoning.
7. Pour mixture into a greased 2-quart casserole; top with almonds and bake at 350u0b0 for 25 to 30 minutes or until bubbly and brown.
8. Yield:
9. About 8 servings.

wild rice, pecan rice, butter, onion, celery, allpurpose, mushrooms, chicken broth, chicken, pimiento, parsley flakes, salt, pepper, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452751 (may not work)