Chicken and Wild Rice Casserole

• 1 cup wild rice, prepared accoring to directions
• 12 cup chopped onion
• 12 cup margarine
• 14 cup flour
• 6 ounces broiled mushrooms, sliced and drained
• 1 12 cups mushroom liquid, and broth
• 3 cups diced cooked chicken
• 14 cup diced pimento
• 2 tablespoons snipped parsley
• 1 12 teaspoons salt
• 14 teaspoon pepper
• 1 12 cups half-and-half
• 12 cup blanched almond

1. Cook onions in margarine until tender, but not brown;remove and stir in flour, mushrooms, and mushroom liquid and broth.
2. Add half and half.
3. Cooks and stir until thick.
4. Then add chicken, rice, pimentos, parsley, salt and pepper.
5. Sprinkle almonds on top and bake 25-30 minuted at 350 degrees.

wild rice, onion, margarine, flour, mushrooms, mushroom liquid, chicken, pimento, parsley, salt, pepper, blanched almond

Taken from www.food.com/recipe/chicken-and-wild-rice-casserole-181597 (may not work)