Pheasant Wild Rice Casserole

• 1 cup wild rice
• 1 stick margarine or butter
• 1 can mushrooms sliced
• 1 1/2 cups milk
• 1 small pimentos diced
• 1 each onions chopped
• 1/4 cup flour, all-purpose
• 1 1/2 cups chicken broth
• 2 cups pheasant cooked, diced
• 2 tablespoons parsley flakes
• 1/2 cup almonds slivered

1. Prepare wild rice according to package directions.
2. Saute onion in butter until tender.
3. Remove from heat; stir in flour until smooth.
4. Drain mushrooms reserving liquid.
5. Add enough broth to liquid to measure 1 1/2 cups.
6. Gradual stir into flour mixture, add milk, cook stirring constantly until thick.
7. Add rice, mushrooms, pheasant, pimento, parsley, salt and pepper.
8. Place in 2-quart.
9. casserole.
10. Sprinkle with almonds.
11. Bake at 350F (180C).
12. for 25 to 30 minutes.

wild rice, margarine, mushrooms, milk, pimentos, onions, flour, chicken broth, pheasant cooked, parsley flakes, almonds slivered

Taken from recipeland.com/recipe/v/pheasant-wild-rice-casserole-41981 (may not work)