Chicken-Wild Rice Casserole - cooking recipe

Ingredients

1 c. uncooked wild rice
1 box pecan rice
1/2 c. butter or margarine
1/2 c. chopped onion
1/4 c. chopped celery
1/4 c. all-purpose flour
1 (6 oz.) can sliced mushrooms (undrained)
1 1/2 c. chicken broth
1 1/2 c. half and half
3 c. diced cooked chicken
1/4 c. diced pimiento
2 tsp. dried parsley flakes
1 1/2 tsp. salt
1/4 tsp. pepper
1/3 to 1/2 c. slivered almonds

Preparation

Cook wild rice and pecan rice (separately) according to package directions; set aside.
Melt butter in heavy saucepan; saute onion and celery in butter until tender.
Stir in flour; cook over low heat for 1 minute, stirring constantly.
Add mushrooms, broth and half and half.
Cook over medium heat, stirring constantly, until thickened.
Stir in rices, chicken, pimiento, parsley and seasoning.
Pour mixture into a greased 2-quart casserole; top with almonds and bake at 350\u00b0 for 25 to 30 minutes or until bubbly and brown.
Yield:
About 8 servings.