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Ingredients
1 small onion chopped
1/3 C butter
1/3 C all purpose flour
1 1/2 t salt
1/2 t pepper
1 can (14.5oz) chicken broth
1 C half and half
4 C cubed cooked chicken
4 C cooked wild rice
2 jars (4.5oz each) sliced mushrooms
1 jar (4oz) diced pimentos, drained
1 T minced fresh Parsley
1/3 C Slivered almonds
Chicken & Wild rice casserole
Directions
- In a large saucepan, sauté onion in butter until tender. Stir in flour, salt, and pepper until blended. Gradually stir in the chicken broth; bring to a boil. Boil and stir for 2 Minutes or until thickened and bubbly. Stir in the cream, chicken, cooked wild rice, mushrooms, pimentos, and parsley; heat through.
- Transfer to a greased 2 1/2 qt baking dish. Sprinkle with slivered almonds. Bake, uncovered @350 for 30-35 minutes or until bubbly.