Chicken and Wild Rice Casserole

Ingredients

• 1 small onion, chopped
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 can (14-1/2 ounces) chicken broth
• 1 cup half-and-half cream
• 4 cups shredded or cubed cooked chicken
• 4 cups cooked wild rice
• 2 jars (4-1/2 ounces each) sliced mushrooms, drained
• 1 jar (4 ounces) diced pimientos, drained
• 1 tablespoon minced fresh parsley
• 1/3 cup slivered almonds

Instructions

1. 1

   Make the casserole filling: In a large saucepan, saute the onion in butter until it's tender. Stir in the flour, salt and pepper until they're fully blended. Gradually sir in the broth and bring it to a boil. Boil and stir the broth for two minutes or until it's thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley and heat them through.

2. 2

   Bake the casserole: Transfer the filling to a greased 2-1/2-quart baking dish. Sprinkle the slivered almonds on top. Bake, uncovered, at 350°F for 30 to 35 minutes or until the casserole is bubbly. Garnish it with additional parsley just before serving.