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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


  1. 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.
  2. Transfer to a greased 2 1/2 qt baking dish. Sprinkle with slivered almonds. Bake, uncovered @350 for 30-35 minutes or until bubbly.