Chicken 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

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4 cups cubed cooked chicken

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4 cups cooked wild rice (Cook IST- TAKES ABOUT AN HouR

2 jars (4-1/2 ounces each) sliced mushrooms, drained liar (4 ounces) diced pimientos, drained 1 tablespoon minced fresh parsley

1/3 cup slivered almonds

Directions

Directions
1. In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley;
heat through.
2. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

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